facebook-tracking-pixelIRCA | VEGANELENA

Ingredients

flour - all pourpose g 220
cornstarch g 50
sugar g 90
VIGOR BAKING g 6
seed oil g 70
Plant based milk - soy g 70

Preparation

Mix all the ingredients in a planetary mixer with paddle until a homogeneous consistency is obtained.

Cool in the refrigerator for an hour, roll to 3mm thickness and fill the small tart molds.

Ingredients

100% vegetable cream - boiling g 80
SINFONIA VEGAN M*LK DF g 120
100% vegetable cream - cold g 200

Preparation

Emulsify the hot cream with the chocolate.

While emulsifying add the cold cream.

Refrigerate for 4 hours

Ingredients

FRUTTIDOR PERA To Taste

Ingredients

100% vegetable cream g 190
CIOCCOLATO VEGAN DF - melted at 45°C g 190
100% vegetable cream - lightly wipped g 200

Preparation

Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.

Ingredients

MIRROR AMARENA - heated at 45°C To Taste
Final composition

Fill halfway the tarts with the FRUTTIDOR, bake at 180°C for about 12 minutes.

Whip the ganache in the planetary mixer with a whisk at medium speed until a fluffy consistency is obtained.

Unmould the tartlets and decorate with the whipped ganache.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani