Vegan White Chocolate Tarte with Pink Pepper
A creamy, sweet white chocolate tart with fruity berry compote and pink pepper, completely vegan and perfect for the Christmas season. Here's the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Oven
- Tart pan
- Mixing bowl
- Parchment paper
- Refrigerator
- Double boiler
- Saucepan
- Stove
- Spoon
- Pastry brush
- Immersion blender
- Airtight container
- Kitchen grater
- Chef's knife
- Cutting board
- Paring knife
- Kitchen scale
- Measuring cup
- Measuring spoon
Ingredients
- 250 g (2 cups) wheat flour (Type 405)
- 100 g (3.5 oz) ground almonds
- 200 g (1.75 sticks) vegan butter, cold
- 100 g (3.5 oz) raw cane sugar
- 2 pinches pink pepper (e.g., from LEBENSBAUM)
- 1 pinch salt
- 500 g (1 lbs) dried legumes (peas, lentils, chickpeas)
- 300 g (10.50 oz) vegan white chocolate
- 300 g (10.5 oz) silken tofu
- 2 vanilla pods
- 2 tbsp agave syrup
- 3 pinches pink pepper (e.g., from LEBENSBAUM)
- 200 g (1.00 cup) sugar
- 100 ml (0.5 cups) water (split up)
- 750 g (1.66 lbs) frozen red berries
- 1 pinch ground vanilla
- 25 g (2 tbsp) cornstarch
- 100 g (3.5 oz) vegan white chocolate (for brushing)
- 50 g (1.75 oz) chopped almonds
- 100 g (3.5 oz) vegan white chocolate (for decorating)
- 12 pink peppercorns (e.g., from LEBENSBAUM)
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