Easter

PLANT BASED CHOCOLATE TART

Made with Nyangbo 68% Pure Ghana

An original recipe by l'Ecole Gourmet Valrhona

2 steps

Makes 6 individual tartlets

Recipe Step by Step

01

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
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.
02

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.

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.