Recipe BLACK FOREST TARTLET
Recipe
Ingredients
Chocolate dough
- 180 g Icing sugar
- 420 g All purpose flour
- 20 g Corn starch
- 40 g Cacao powder
- 80 g Water
Chocolate Almond
Frangipan
- 40 g Sugar
- 50 g Almond powder
- 5 g Corn strach
- 50g Be Better plant-butter block
- 3 g Potato protein bake
- 30 g Vegan Egg whites
Whipped Inaya Ganache
- 500 g Water
- 60 g Invert sugar
- 3 g sea salt
- 150 g Inaya chocolate
- 130 g Cacou butter
- 15 g Glice
- 220 g vegan Butter Be better
- 7 g Sucro
Cherry Marmalade
- 250 g Frozen cherries
- 25 g Sugar
- 2,5 g Pectine NH
- 0,3 g Guar
Vegan Vanilla Cream
- 500 g infused oat milk
- (vanilla 3 pods 24h)
- 28 g Modified starch hot
- 40 g Sugar
- 3 g Pectine NH
- 7 g agar
- 120 g Be Better plant-Butter
Preperation
Chocolate Dough
1. Soften the butter with the icing sugar in first speed only
2. Add the flour, cornstarch and cacao powder and mix until obtained a homogenous crumble.
3. Add the water.
4. Roll out in between two plastic sheets (or baking paper) at 2.5mm
5. Cool the dough down.
6. Line the tart rings, place on an airmat.
7. Bake at 150 ° C for about 12 min
Chocolate Almond Frangipan
1. Blend all ingredients together in a
2. food processor until obtained a smooth paste.
3. Pipe into the tart shells.
4. Bake for 8 min at 165 ° C.
Cherry Marmalade
1. Make a pre-mixture of the sugar the pectine and guar.
2. Heat up the cherries till 40° C.
3. Add in the pectin mixture and bring to boil
4. Let it set
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