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Gourmet
Gluten-free plant-based chocolate tart
Made with Cooking Range Nyangbo Ground Chocolate
An original recipe from l’École Gourmet Valrhona
2 stepsMakes 6 individual tartlets
To be done the day before:
Vegan cocoa shortcrust pastry
Plant-based NYANGBO 68% chocolate crémeux
Baking the tarts
To be done on the day:
Assembly
Recipe Step by Step
Step01
GLUTEN-FREE VEGAN COCOA SHORTCRUST PASTRY
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
Sift all the dry ingredients together.
Add the oil and mix using a food processor with the paddle attachment.
Gradually add the water and mix by hand until a homogeneous dough forms.
Place the dough between two sheets of baking paper and spread to a thickness of 2.5mm.
Cut out tart bases using the SILKOMART templates to help you, as well as the strips to line the tin.
Freeze for 4 hours.
Add the oil and mix using a food processor with the paddle attachment.
Gradually add the water and mix by hand until a homogeneous dough forms.
Place the dough between two sheets of baking paper and spread to a thickness of 2.5mm.
Cut out tart bases using the SILKOMART templates to help you, as well as the strips to line the tin.
Freeze for 4 hours.
Step02
PLANT-BASED NYANGBO 68% CHOCOLATE CRÉMEUX
20g Cornflour
45g Caster sugar
585g Almond drink (1.8% fat)
300g NYANGBO 68 % GROUND CHOCOLATE
Warm up the almond milk then add the sugar and the cornflour that you have already mixed together.
Heat to at least 95°C, strain and mix using a hand blender.
Pour onto the NYANGBO 68% Ground Chocolate while stirring with a spatula.
Mix using a hand blender to form a perfect emulsion.
Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 8 hours.
Heat to at least 95°C, strain and mix using a hand blender.
Pour onto the NYANGBO 68% Ground Chocolate while stirring with a spatula.
Mix using a hand blender to form a perfect emulsion.
Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 8 hours.
Assembly and finishing
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 and 50g caramelised almonds at the bottom of the dish.
Pour 50g of NYANGBO 68% chocolate crémeux over the caramelised nuts then freeze overnight.
Cover with a plastic wrap and store the remaining crémeux in the refrigerator to finish.
The following day, pipe an even layer of the crémeux over the tarts using a 20 Saint Honoré nozzle.
Decorate with a few caramelised nuts and chocolate pieces.
Store in the refrigerator for 4 hours before serving.