flour |
220g |
cornstarch |
50g |
sugar |
90g |
VIGOR BAKING |
6g |
seed oil |
70g |
Plant based milk |
70g |
100% vegetable cream |
670g |
SINFONIA VEGAN M*LK DF |
120g |
FRUTTIDOR PERA |
|
CIOCCOLATO VEGAN DF |
190g |
MIRROR AMARENA |
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.
WHIPPED GANACHE
Ingredients
100% vegetable cream
80g
SINFONIA VEGAN M*LK DF
120g
100% vegetable cream
200g
Preparation
Emulsify the hot cream with the chocolate.
While emulsifying add the cold cream.
Refrigerate for 4 hours
VEGAN MILK MOUSSE
Ingredients
100% vegetable cream
190g
CIOCCOLATO VEGAN DF
190g
100% vegetable cream
200g
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Final composition
Fill halfway the tarts with the FRUTTIDOR, bake at 180°C for about 12 minutes.
Whip the ganache in the planetary mixer with a whisk at medium speed until a fluffy consistency is obtained.
Unmould the tartlets and decorate with the whipped ganache.
