Recipe LOBA REVISITED CHOCOLATE TART

LOBA REVISITED CHOCOLATE TART

PLANT BASED – CONTAINS NUTS

An easy 1:1 ingredient swap for dairy.

No need to change the recipe or process.

Loba Patisserie

Pastry Chefs and Consultants

40 min

Recipe

Ingredients

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

LOBA REVISITED CHOCOLATE TART

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Linear Gradient Div

Preperation

Linear Gradient Div

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.

 

 

 

 

LOBA REVISITED CHOCOLATE TART

Interested in the complete recipe? Please provide your email,
and we’ll send it to you.