Recipe LOBA TRADITIONAL CHOCOLATE TART
LOBA TRADITIONAL CHOCOLATE TART
PLANT BASED – CONTAINS NUTS
Pastry that is pure in taste, inclusive and free from guilt
Loba Patisserie
Pastry Chefs and Consultants
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
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
Preperation
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 3 mm and 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. Warm up the soy milk, invert sugar and salt together.
2. Once boiling pour on top of the chocolate, lecithin, sunflower oil
and Be Better Plant-butter.
3. Blend without a stick blender to emulsify once reach 40 – 45 oC.
4. Pour into the baked tartlets and let it set.
