BLACK CHERRY AND HAZELNUT VEGAN TART
Difficulty level
Ingredients
| TOP FROLLA | g 1000 |
| EYLEN CREMA/CAKE - alternatives - kastel creme | g 400 |
| CACAO IN POLVERE | g 50 |
| water | g 80 |
| salt | g 4 |
Preparation
Mix all the ingredients together without handling them too much. Place in fridge and let rest for at least one hour. Roll in a puff pastry machine at thickness of 3 mm. Line micro-perforated single-portion rings. Cook at 160°C for around 18/20 minutes and let cool.
Ingredients
| VEGAN CAKE | g 1000 |
| water | g 520 |
| sunflower oil | g 200 |
| FARINA DI NOCCIOLE | g 200 |
| Pasta Frutta Oro orange - Cesarin - cesarin | g 30 |
| diced candied orange - 6x6- cesarin | g 130 |
| grated lemon zest - lemon candid 6x6 | g 120 |
| Mandarin candid cubes 4x4 Cesarin | g 100 |
| FRUTTIDOR AMARENA | To Taste |
Preparation
Mix all the ingredients together in the food processor with paddle attachment, except the candied fruit, at low speed for 3 minutes. Add the candied fruit and mix it. Pour the dough into the moulds filling them to 2/3. Cook at 180°C for approx. 40 minutes
Dress the pastry base with 1 cm of hazelnut cake dough and continue cooking for another 10 minutes. Once cooled, dress the FRUTTIDOR up to the
edge of the tartlet and smooth with a small spatula
Ingredients
| VEGAN CREAM | g 130 |
| Plant based milk - rice drink- ALPRO | g 370 |
| PRALINE NOISETTE | g 470 |
| 100% vegetable cream | g 450 |
| RENO X FONDENTE | g 180 |
Preparation
Spread on the bottom of pastry a layer of FRUTTIDOR. Combine VEGAN CREAM with the rice drink and let it rest for 10 minutes. Add the PRALIN NOISETTE, the cream heated to 50°C and the melted chocolate and emulsify well. Pour into the tartlet to the edge and allow it to stabilise at 4°C
Put the praline cream in a pastry bag and dress on the tartlet in tufts. Decorate with black cherries and chocolate discs
Pastry Chef
