TOP FROLLA |
1000g |
EYLEN CREMA/CAKE |
400g |
water |
345g |
salt |
4g |
VEGAN CAKE |
500g |
sunflower oil |
100g |
CACAO IN POLVERE |
40g |
FRUTTIDOR LAMPONE |
qb |
Plant based milk |
180g |
SINFONIA CIOCCOLATO EXTRA FONDENTE 68% |
250g |
liquid cream |
400g |
VEGAN SHORTCRUST
Ingredients
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.
VEGAN CAKE
Ingredients
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.
WHIPPED GANACHE
Ingredients
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.
Final composition
Decor with fresh rasberries.
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
