BLUEBERRY VEGAN CHOCOLATE TART
SIMPLE YET DELICIUOS VEGAN TART
Difficulty level
SIMPLE YET DELICIUOS VEGAN TART
Ingredients
| flour - all pourpose | g 220 |
| cornstarch | g 50 |
| sugar | g 90 |
| VIGOR BAKING | g 6 |
| seed oil | g 70 |
| Plant based milk - soy | g 70 |
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.
Ingredients
| Plant based milk | g 400 |
| 100% vegetable cream | g 100 |
| sugar | g 60 |
| SOVRANA | g 30 |
| Sinfonia Vegan Dark DF | g 200 |
Preparation
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.
Ingredients
| FRUTTIDOR MIRTILLO | To Taste |
Ingredients
| 100% vegetable cream | g 190 |
| CIOCCOLATO VEGAN DF - melted at 45°C | g 190 |
| 100% vegetable cream - lightly wipped | g 200 |
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Ingredients
| MIRROR AMARENA - heated at 45°C | To Taste |
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.
