BLUEBERRY VEGAN CHOCOLATE TART
SIMPLE YET DELICIUOS VEGAN TART
|flour - all pourpose||g 220|
|VIGOR BAKING||g 6|
|seed oil||g 70|
|Plant based milk - soy||g 70|
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.
|Plant based milk||g 400|
|100% vegetable cream||g 100|
|CIOCCOLATO VEGAN DARK DF||g 200|
Bring the liquids to the boil, add the SOVRANA mixed with the sugar and cook until the cream thickens.
Add the chocolate and emulsify.
Cool quickly and store in the refrigerator.
|100% vegetable cream||g 190|
|CIOCCOLATO VEGAN DF - melted at 45°C||g 190|
|100% vegetable cream - lightly wipped||g 200|
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Half fill the bottom of the tartlet with the FRUTTIDOR, then cover with the chocolate custard.
Decorate the tartlets with strips of shortcrust pastry and bake at 180°C for about 12 minutes.