farina |
amido di mais |
zucchero |
VIGOR BAKING |
olio di semi |
Bevanda vegetale (soia o altro) |
ZUCCHERO INVERTITO |
acqua |
mandorle |
PISTACCHIO PELATO INTERO |
NOCCIOLE INTERE TOSTATE |
panna interamente vegetale |
CIOCCOLATO VEGAN DF |
JOYPASTE NOCCIOLINA |
VEGAN SHORTCRUST
Ingredients
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.
DRIED NUTS FILLING
Ingredients
sugar
250g
water
55g
almonds
100g
100% vegetable cream
125g
Preparation
Make a caramel by cooking the sugars together with the water.
Deglaze with the cream and add the dried fruit.
Allow the mixture to cool on silicone sheets.
PEANUT CREMINO
Ingredients
CIOCCOLATO VEGAN DF
165g
JOYPASTE NOCCIOLINA
135g
Preparation
Mix the ingredients, crystallize at 24°C and store in a piping bag.
Final composition
Fill the tartlet with the dried fruit filling and cook at 180°C for about 15 minutes.
Leave to cool and unmold.
Decorate with tufts of peanut cremino.
