VEGAN TART WITH RASBERRY AND CHOCOLATE

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.

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.

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.