VEGAN TART WITH RASBERRY AND CHOCOLATE
Vegan tartlet with a soft cocoa and raspberry filling, featuring a crisp shell and indulgent heart.
Difficulty level
Vegan tartlet with a soft cocoa and raspberry filling, featuring a crisp shell and indulgent heart.
Ingredients
| TOP FROLLA | g 1000 |
| EYLEN CREMA/CAKE | g 400 |
| water | g 65 |
| salt | g 4 |
Preparation
Mix all the ingredients together, taking care not to overwork the dough.
Let rest in the refrigerator for at least one hour.
Roll out with a sheeter to a thickness of 3 mm and line individual micro-perforated rings.
Ingredients
| VEGAN CAKE | g 500 |
| water | g 280 |
| sunflower oil | g 100 |
| CACAO IN POLVERE | g 40 |
| FRUTTIDOR LAMPONE | To Taste |
Preparation
Pipe a layer of FRUTTIDOR RASPBERRY at the bottom of the tart shells, then cover with the cocoa cake batter, prepared by mixing all ingredients together for 3 minutes at low speed.
Bake at 170°C for about 20 minutes and let cool completely.
Ingredients
| Plant based milk | g 180 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 250 |
| liquid cream | g 400 |
Preparation
Warm the plant-based drink to 40°C and emulsify with the melted SINFONIA DARK 68%.
Gradually add the cold plant-based cream while continuing to emulsify.
Let crystallize for 12 hours, then whip in a stand mixer and use to finish the tartlet.
Decor with fresh rasberries.
Pastry Chef
