REQUEST FOR BE BETTER PLANT-BUTTER SAMPLE
Copyright, ©bebettermyfriend 2022
BASE
FRANGIPANE
MOUSSELINE
To assemble:
For a tart ring of 15 cm:
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 berries on top.
3. Glaze with a natural glaze.