SABLÉ CACAO
• 150 g Be Better Plant-butter
• 135 g Icing sugar
• 260 g Pastry flour
• 45 g Cacao powder
• 90 g Almond powder
• 15 g cornstarch
• 60 g water
• 3 g salt
CACAO FRANGIPANE
• 150 g Icing sugar
• 200 g Almond flour
• 40 g Pastry flour
• 1,4 g Potato protein 200
• 93 g Soy milk
• 15 g Cornstarch
• 30 g Cacao Powder
• 90 g Be Better Plant-butter
• 2 g Baking powder
• 1,5 g Salt
CHOCOLATE GANACHE
• 450 g Soy milk
• 72 g Invert sugar
• 3 g Sea salt
• 280 g Chocolate 76%
• 40 g Be Better Plant-butter
• 72 g Sunflower oil
• 6 g Lecithin
PASSION FRUIT CARAMEL
• 83 g Sugar
• 92 g Glucose (1)
• 3 g Fleur de sel
• 175 g Coconut milk
• 50 g Passion fruit puree
• 25 g Glucose (2)
• 50 g Be Better Plant-butter
1. Combine all dry ingredients.
2. Add the Be Better Plant-butter cut into little cubes into
the dry ingredients, mix till obtained a dry crumble.
3. Add the water and mix till you obtain a smooth dough.
4. Roll out in between two baking papers to 3mm cool down.
5. Line up the tart rings.
6. Bake at 155 oC for 10 minutes.
7. Once cooled down, brush the inside of the tartlets with a
thin layer of melted chocolate.
1. Place all the ingredients into a food processor.
2. Blend until obtained a homogeneous texture.
3. Pipe 1 cm of frangipane into the pre-baked tartlets.
4. Bake for 9 minutes at 165 oC for 8 minutes.