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Organic Confettura

Organic Confettura



  • Non-stick Tartlet baking tray
  • 1
    stiff cream, sweetened with 1 tablespoon of sugar
  • Icing sugar and cocoa powder for dusting
  • 285
    defrosted pie dough
  • flour
  • Butter
  • Profumi d'Italia Organic Confettura


Preheat oven to 180 degr. C. Butter and flour your tartlet baking tray. On a lightly floured work surface, roll out the dough to 5mm thickness. Cut the dough into circles (or use a suitable size glass too press out the dough) in order to line each tartlet mould. Place in the oven and bake until golden brown around the edges. Remove from the oven and set aside to cool. Remove the tartlet shells, and fill each with some of the Confettura. Place the whipped cream in a pastry bag and pipe a rosette of cream on top of each tartlet. Dust the top of each tartlet and plate with confectioners' sugar and cocoa powder.


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