MIO mini shortcrust tartlet shells with hazelnut granules: the perfect base for miniature patisserie
The MIO Mini Shortcrust Tartlet Shells with Hazelnut Granules are ready-to-use sweet shells, designed for the food service, patisserie and catering professional who wants to offer an elegant sweet finger food without spending hours preparing the bases. These are small tartlets made of crisp shortcrust pastry, enriched with hazelnut granules that lend a toasted aroma and a pleasantly rustic note to the palate. Each shell is baked to perfection: crumbly, golden and with an even rim, ideal for filling right at the moment of service.
The mini format makes them ideal for sweet finger food, buffets, banquets and the aperitif, where the single, carefully crafted portion makes all the difference. They are the solution that hotels, restaurants, bars, patisseries and food service operators across Switzerland are looking for to elevate a plated dessert, compose a tray of assorted petits fours, or create a striking sweet offering with minimal effort in the kitchen.
A 140-piece carton: professional yield and a controlled cost per portion
Each carton contains 140 shells under the MIO brand, a quantity designed for the demands of professional work. This format allows precise planning of large-scale events and keeps the cost per piece highly competitive, a concrete advantage for those working with high volumes or managing several services in a single day.
- 140 pieces per carton: ideal stock for buffets, events and continuous service.
- Mini shortcrust pastry with hazelnut granules: toasted flavour and crisp structure.
- Ready to use: no baking, no preparation of the bases.
- MIO brand, made in Italy according to the tradition of artisan patisserie.
- Uniform format for a professional and tidy presentation on the tray.
How to fill the shells: ideas for sweet fingers and miniature desserts
Versatility is the true strength of these shells. The hazelnut note of the shortcrust pairs perfectly with the most indulgent creams and fillings, leaving plenty of room for the pastry chef's imagination. Just a few minutes are enough to turn the shell into a finished, eye-catching dessert.
- Classic creams: pastry cream, mascarpone cream, dark or milk chocolate ganache.
- Mousses and bavarois: hazelnut, pistachio, red fruit or coffee mousse.
- Fresh fillings: whipped cream and seasonal fruit, lemon curd, artisan jams.
- Signature sweet fingers: hazelnut praline, gianduja cremeux, granules and chocolate shavings for decoration.
For a flawless result, it is advisable to fill the shells as close as possible to the moment of service, so as to preserve the freshness of the shortcrust. A piping bag and a final decorative touch (a piece of fruit, a chocolate shaving, a sprinkle of granules) are enough to create a high-end patisserie effect.
Storage and handling in the kitchen
The shells should be stored in a cool, dry place, away from sources of heat and humidity, inside their well-sealed original packaging. Humidity is the main enemy of shortcrust pastry: correct storage keeps the crispness intact until use. It is advisable to fill them only as needed, because moist fillings tend to soften the shell within a few hours. Always check the expiry date shown on the packaging and refer to the manufacturer's technical sheet for allergens (the presence of tree nuts and gluten is inherent to the nature of the product).
Delivery throughout Switzerland with LAPA
LAPA supplies restaurants, hotels, bars, patisseries and food service operators throughout Switzerland. We guarantee fast and reliable deliveries to Zurich, Geneva, Lugano and Basel as well as to all the main areas of the country, with a service tailored to the rhythms of professional catering. Rely on LAPA to always have on hand the patisserie bases that make the difference in your service.
