Recipe APRICOT TART
APRICOT TART
PLANT BASED – LACTOSE FREE – NUTS FREE
Pastry that is pure in taste, inclusive and free from guilt
Carles Mampel
Pastry Chefs and Consultants
Recipe
Ingredients
BASE
- 100 g Be Better plant-butter
- 90 g Icing sugar
- 10 g Cornstarch
- 240 g All purpose flour
- 40 g Water
ALMOND FRANGIPANE
- 40 g Be Better plant-butter
- 100 g Almond powder
- 30 g Flour
- 65 g Sugar
- 5 g Corn starch
- 2.4 g Baking powder
- 45 g Soy milk
- 2 g Vanilla paste
APRICOT MOUSSELINE
- 360 g Apricot puree
- 80 g Sugar
- 0.5 g Salt
- 4 g Orange zest
- 50 g Water
- 25 g Modified starch hot usage
- 15 g Pastry Flour
- 85 g Be Better plant-based butter
- 3 g Lecithin
- 170 g Be Better plant-based butter
To assemble:
For a tart ring of 15 cm:
- 80g Apricot mousseline
- q.s. Apricots slices
Preperation
1. Soften the butter with the icing sugar.
2. Add all dry ingredients mix till a small crumble.
3. And the water. mix till obtained a smooth dough.
4. Roll out between 2 plastic sheets on 3 mm and freeze.
5. Line the ∅15cm tart rings and place on the airmat.
6. Pre bake the tarts at 150°C for 10 minutes.
1. Blend all the ingredients (except the plant-butters) together.
2. While constantly stirring, bring to boil, boil for at least 2 min.
3. Combine with the plant-butter (86 g).
4. Blend to emulsify and leave to rest overnight.
