Tart
Beat all the ingredients together on medium speed with the flat beater until a homogeneous dough is formed.
Open the dough in the tart forms and bake for 15' at 170°C.

Cream

Beat the whipped cream until stiff.
In the mixer bowl, beat the first 3 ingredients with the whisk on high speed for 5 minutes. Homogenize with the whipped cream and Pasta Vaniglia Bourbon.

Biscuit

Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm sheet pan.
Bake at 180 °C for 9 to 11 minutes.

Strawberry cream

In a bowl, place the Fruitful Strawberry, the Pasta Loukoumi and the gelatin sheets. Boil the syrup and place it in a bowl.
Mix the ingredients with a bimmer and at the same time add Casa Cream 35% mixing it until a uniform cream is created.

Coperture

Melt the Arabesque White 30% together with the cocoa butter in a microwave oven.

Loukoumi glaze

In a bowl, boil the Casa Cream and imvertozacharo and then add the gelatin sheets.
In another bowl, place the Arabesque White, Paleta Cold Gel, Pasta Loukoumi and add the boiled mixture.
Mix with a bimmer until a homogeneous mixture is created.

Setup

Fill a silicone mold with the vanilla cream and place the Fruitful Raspberry.
Fill another silicone mold with the strawberry cream.
In a form add the cover and spray with Velvet Spray.
Cover the strawberry cream with Turkish delight glaze and place on top of the vanilla application. The glaze should be at 28 °C