BLACK CHERRY AND HAZELNUT VEGAN TART

Basic level

TOP FROLLA

EYLEN CREMA/CAKE

CACAO IN POLVERE

acqua

sale

VEGAN CAKE

olio di semi di girasole

FARINA DI NOCCIOLE

Pasta Frutta Oro arancio - Cesarin

cubetti di arancia candita

scorza grattugiata di limone

Cubetti di mandarino candito 4x4 Cesarin

FRUTTIDOR AMARENA

VEGAN CREAM

Bevanda vegetale (soia o altro)

PRALINE NOISETTE

panna interamente vegetale

RENO X CIOCCOLATO FONDENTE 54,5%

COCOA PASTRY

Ingredients

1000g

400g

50g

water

80g

salt

4g

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.

"HAZELNUT AND CITRUS VEGAN CAKE" DOUGH

Ingredients

1000g

water

520g

sunflower oil

200g

200g

Pasta Frutta Oro orange - Cesarin

30g

diced candied orange

130g

grated lemon zest

120g

Mandarin candid cubes 4x4 Cesarin

100g

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

CREAMY PRALINE

Ingredients

130g

Plant based milk

370g

470g

100% vegetable cream

450g

180g

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

Final composition

Put the praline cream in a pastry bag and dress on the tartlet in tufts. Decorate with black cherries and chocolate discs

IRCA products in the recipe

CHOCOLATE

RENO X CIOCCOLATO FONDENTE 54,5%
IRCA

RENO X CIOCCOLATO FONDENTE 54,5%

Read more