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Easter
PLANT BASED CHOCOLATE TART
Made with Nyangbo 68% Pure Ghana*
An original recipe by l'Ecole Gourmet Valrhona
2 stepsMakes 6 individual tartlets
Recipe Step by Step
Step01
GLUTEN-FREE VEGAN COCOA SHORTCRUST PASTRY
150g Lupin flour
195g Potato starch
45g COCOA POWDER
120g Almond flour
125g Confectioner’s sugar
4g Fine salt
1 NOROHY 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 parchment 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.
Gradually add the water and mix by hand until a homogeneous dough forms.
Place the dough between two sheets of parchment 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 Cornstarch
45g Sugar
585g Almond drink (1.8% fat)
300g NYANGBO 68% Ground Chocolate
Warm up the almond milk then add the sugar and the cornstarch that you have already mixed together.
Heat to at least 185°F (95°C), strain and mix using an immersion blender.
Pour onto the NYANGBO 68% Ground Chocolate while stirring with a spatula.Mix using an immersion 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 185°F (95°C), strain and mix using an immersion blender.
Pour onto the NYANGBO 68% Ground Chocolate while stirring with a spatula.Mix using an immersion 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 320°F (160°C) for 16 minutes. Once the tarts have cooled back down, place around 50g caramelized hazelnuts and 50g caramelized almonds at the bottom of the dish.
Pour 50g of NYANGBO 68% chocolate crémeux over the caramelized 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 caramelized nuts and chocolate pieces*. Store in the refrigerator for 4 hours before serving.