Tartlet Pumpkin Mandarine Buttercream
Tartlet Pumpkin Mandarine Buttercream
PLANT BASED – LACTOSE FREE
Be Better Lab
Recipe
Ingredients
FRANGIPANE
• 40 g Be Better plant-butter
• 100 g Almond powder
• 15 g Flour
• 65 g Sugar
• 5 g Cornstarch
• 2.4 g Baking powder
• 45 g Soy milk
• 2 g Vanilla paste
Preperation
1. In the Kitchen Aid mix the dry ingredients
2. Melt the plant-butter, then blend with the soy milk and
vanilla paste.
3. Add this mix to the dry ingredients.
4. Pipe 20 g in each tartlet.
5. Bake the tart at 170 °C for 6 minutes.
