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BLUEBERRY VEGAN CHOCOLATE TART

SIMPLE YET DELICIUOS VEGAN TART

Difficulty level

Ingredients

flour - all pourpose g 220
cornstarch g 50
sugar g 90
VIGOR BAKING g 6
seed oil g 70
Plant based milk - soy g 70

Preparation

Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.

Cool in the refrigerator for an hour, roll to 3mm thickness and fill the small tart molds.

Ingredients

Plant based milk g 400
100% vegetable cream g 100
sugar g 60
SOVRANA g 30
Sinfonia Vegan Dark DF g 200

Preparation

Bring the liquids to the boil, add the SOVRANA mixed with the sugar and cook until the cream thickens.

Add the chocolate and emulsify.

Cool quickly and store in the refrigerator.

Ingredients

FRUTTIDOR MIRTILLO To Taste

Ingredients

100% vegetable cream g 190
CIOCCOLATO VEGAN DF - melted at 45°C g 190
100% vegetable cream - lightly wipped g 200

Preparation

Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.

Ingredients

MIRROR AMARENA - heated at 45°C To Taste
Final composition

Half fill the bottom of the tartlet with the FRUTTIDOR, then cover with the chocolate custard.

Decorate the tartlets with strips of shortcrust pastry and bake at 180°C for about 12 minutes.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani