Gluten-free plant-based chocolate tart | Valrhona Chocolate
Make the tart bases and bake in a fan-assisted oven at 160°C for 16 minutes. Once the tarts have cooled back down, place around 50g caramelised hazelnuts a
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Cooking tools:
- Piping bag
- Immersion blender
- Food processor
- Cookie cutter
- Rolling pin
- Tart pan
- Fine-mesh sieve
- Saucepan
- Spatula
- Mixing bowl
- Chef's knife
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Freezer
Ingredients
- 150g Lupin flour
- 195g Potato starch
- 45g COCOA POWDER
- 120g Finely ground almonds
- 125g Icing sugar
- 4g Fine salt
- 1 Vanilla bean
- 60g Water
- 105g Sunflower or grape seed oil
- 20g Cornflour
- 45g Caster sugar
- 585g Almond drink (1.8% fat)
- 300g NYANGBO 68 % GROUND CHOCOLATE
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