TOP FROLLA g 1000
Butter or short pastry margarine g 350
Whole eggs g 150
Sugar g 120
Combine all the ingredients in a mixer equipped with paddle attachment until they are well amalgamated then put the mixture into a refrigerator and leave for at least an hour. Use a pastry sheet maker to roll out a sheet of about 3mm thickness. Line the moulds then place a layer of CUKI CREAM COCOA and one of CREMIRCA ORANGE. Bake at 200°C for about 20 minutes. Leave the tarts to cool completely and decorate with slices of orange that have been given a shiny finish using BLITZ.