Brownie Tart

Insert in the mixer boule, flour,salt,vanilla ,margarine,Caravella Gran Mora and mix until you'll get a sand texture.

Add almond powder and egg whites,mix slowly untill the ingredients get together.

Roll out the dough in a doughsheeter at h 2,5 mm and use.

Mix soft butter with sugar, salt, Caravella Gran Mora add eggs and sifted flour.

Stir well to combine all the ingredients.

Add the broken walnuts.

Semi-whip cream and keep aside.

Warm up in microwave Caravella Gran Latte e Nocciola at 45°C.

Melt gelatine mass and mix with a bit of cream from the recipe.

Combine together half quantity of cream with Caravella Gran Latte e Nocciola and whisk vigorously.

Add gelatine mass and gently the remaining cream.

Semi-whip cream and keep aside.

Warm up in microwave Caravella Gran Mora at 45°C.

Combine together half quantity of cream with Caravella Gran Mora, whisk vigorously.

Add the remaining cream.

Prepare the Gran Mora Mousse and Gran Latte e Nocciola Mousse and keep them in fridge.

Prepare the shortcrust dough and roll it out at 2 mm using the dough sheeter between two sheets of baking paper.

Freeze the dough.

Take out the dough from the freezer wait a bit in order to be able to bend the dough and line a 2 cm-high cake ring with the shortcrust dough.

Bake at 170°C for 10 minutes.

Fill the cake ring with the brownie filling.

Bake for another 10–12 minutes.

Let the tart cool completely.

Decorate with Gran Mora Mousse and Gran Latte e Nocciola Mousse.