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Vegan Chocolate Tart


( for 4 tarts )

Pie pastry

  • 30 g of mixed almonds (or almond powder)
  • 250 g of T55 flour
  • 40 g of light sugar
  • 3 tbsp of vegetable milk
  • A pinch of salt
  • 110 g of cold margarine

Chocolate ganache

  • 200 g of vegetable liquid cream (soya, etc.)
  • 150 g of dark chocolate
  • A few crushed hazelnuts


  1. Prepare the sweet dough by mixing the flour, almond powder, sugar and cold margarine. Mix well to form a paste. Add the milk and mix again.
  2. Roll out the dough on a sheet of baking paper (about 2mm thick) and refrigerate for 30 minutes.
  3. Preheat your oven to 356 °F
  4. Take the dough out of the refrigerator, line the dough into 4 tart molds and bake them for 25 to 30 minutes. (To prevent the bottom of the dough from rising during baking, I lay dry red beans - or ceramic beans - on the dough before baking)
  5. Let the tarts cool on a wire rack.
  6. Let the tarts cool on a wire rack. Melt the chocolate with the liquid cream over low heat. Mix well until the mixture becomes liquid
  7. Garnish the tart shells with the preparation and let cool for 3 hours. You can decorate your tartlets with crushed hazelnuts
  8. Enjoy yourself !

Recipe By @clara.primi

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