Shortcrust Pastry Tarts Recipe with iMicroforati - by Massimo Carnio
Perfect shortcrust pastry for tartlets, tarts and mini tarts, made with iMicroforati moulds: discover below the recipe of Master Pastry Chef Massimo Carnio.
SHORTCRUST FOR TARTS
flour 500 g
sugar 100 g
sweetened yolks 200 g
vanilla pod n.1
butter 250 g
Knead all the ingredients together. Apply to the desired thickness. Cool down the required time and cut the desired size. Bake at 180 °C for about 12 min.
The micro-perforation of our high temperature food grade silicone products allows heat to spread evenly and moisture to escape, reducing cooking time and ensuring a perfect result, starting with the elegant texture of the finished product.
Would you like to know more about iMicroforati moulds? Click the bottom to discover all models.
ABOUT Massimo Carnio
A child of art, he learned the secrets of the trade from his father and grandfather.
Since the year two thousand, he has run with his wife Silvia his pastry shop and cafeteria "Villa dei Cedri" in Valdobbiadene (Treviso), which has become a point of reference especially for its breakfasts and assortment of chocolates, as well as for its renowned selection of mignons and ceremonial cakes.
In addition to participating in competitions and winning renowned awards, Massimo Carnio consults for companies and pastry laboratories.
He collaborated until 2019 with the R&D department of the company PreGel Spa.
In 2016 he obtained the official appointment of Ambassador Cacao Barry, a company with which he collaborates to date.
He actively collaborates with the company Martellato as a demonstrator and consultant. For Martellato he creates the ChocoFruit line: innovative 3D polycarbonate molds to make elegant fruit-shaped pralines.
He also collaborates with Menz and Gasser and Disaronno.
In 2018 he published his first book "Beats of Chocolate," published by Editrade, which marked the beginning of new projects and stimulating professional challenges.
Gold Medal at the Ice Cream World Cup 2020
- Award for best ice cream cake, best grand finale buffet, best original ice cream for decorated tub at the Gelato World Cup 2020
- Pastry Chef winner of Sigep Gelato d'Oro 2019
Italian Chocolate Champion 2015 in the Cacao Barry World Chocolate Master
Best molded praline and best artistic piece
Best Chocolate Dessert in the world at the 2015 Cacao Barry World Chocolate Masters in Paris.
- Silver medal winner at the 2014 Ice Cream World Cup
- Chocolatier winner at the 2013 Sigep Gold Cup