TROPIC of CAPRICORN (DAIRY FREE)
Line 7cm tart rings with the Almond Shortbread Dough and bake at 154-157˚C (310-315˚F) on a Silpain-lined perforated sheet pan until golden brown.To make th
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Cooking tools:
- Immersion blender
- Stand mixer
- Piping bag
- Tart ring
- Tuile mold
- Silicone baking mat
- Rolling pin
- Kitchen scale
- Instant-read thermometer
- Cookie cutter
- Microplane
- Oven
- Stove
- Pot
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Freezer
- Refrigerator
Ingredients
- 360g vegan butter
- 6g salt
- 270g confectioner’s sugar
- 90g almond flour
- 55g egg replacer powder
- 125g water (for egg replacer powder)
- 180g all-purpose flour
- 525g high gluten flour
- 45g Vegan butter
- 65g light brown sugar
- 80g glucose
- 25g all-purpose flour
- 90g desiccated coconut
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