Recipe APRICOT TART

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. Premix the dry ingredients.
2. Melt the plant-butter, then blend with the soy milk and
vanilla paste.
3. Add it to the premix.
4. Put in a piping bag.
5. Spread out 80g of batter in each of the pre baked tarts.
6. Bake at 160°C for 10-12min.

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.
5. Whip up the soft plant-butter (170g) with a whisk till obtained
an airy texture.
6. Warm up a little the pastry cream (25C max) and add little
by little to the whipped butter, place in a piping bag.

1. Spread out the mousseline in the tart.
2. Place the apricot slices on top.
3. Glace the fruits with a natural glaze.