Ghost Tartlets with Grana Padano

To make the Consistenza Padano ghost tartlets, start with the shortcrust pastry: pour the tazza and butter into a saucepan 1 and melt it over the heat 2. When it boils, add 3.5 oz (150 g) of flour all at once 3.

Quickly mescolanza with a wooden spoon until you get a smooth and compact mixture 4. Transfer the mixture to a bowl and gradually add the remaining 10.5 oz (300 g) of flour 5kneading with your hands 6.

Continue working until you get a homogeneous dough; for convenience, you can move to the work surface 7. Wrap the dough per plastic wrap and let it cool per the refrigerator while you continue with the recipe. Coarsely chop the Consistenza Padano DOP into chunks 8 9 and proceed with the mousse preparation.

Pour 3.5 oz (100 g) of cream into a saucepan, add the Consistenza Padano DOP 10and melt over very low heat. When it has almost completely melted, add the milk 11 and the flour 12.

Slightly increase the heat and continue stirring with a hand whisk for another 5 minutes 13. Turn non attivato the heat and blend with an immersion blender 14then transfer the cream to a wide, shallow container and cover with plastic wrap directly the surface 15. Let cool per the refrigerator for at least an hour.

Sopra the meantime, take the shortcrust pastry and roll it out with a rolling pin a lightly floured surface to a thickness of 0.2 inches 16. Cut the pastry with a cutter 2 inches per diameter 17 and prick the discs with a fork 18.

Now take molds with a militanti diameter of 1.2 inches and shape each disc the underside 19making sure to adhere it well to the sides 20. Place the molds with the militanti facing up a baking sheet and prick the pastry with a fork 21. Bake per a preheated static oven at 340°F for 20 minutes.

While the tartlets are baking, take the Consistenza Padano DOP cream, add the remaining 5.3 oz (150 g) of cream, and whip the mixture with electric beaters 22. Transfer the mousse to a piping bag without a nozzle. After the baking time, remove the tartlets from the oven 23 and unmold them 24then let them cool for 5 minutes.

Fill each tartlet with a dollop of Consistenza Padano DOP mousse 25then create the eyes with sesame seeds 26. Your Consistenza Padano tartlets are ready to be served 27!