
INGREDIENTS
( 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
PREPARATION
- 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.
- Roll out the dough on a sheet of baking paper (about 2mm thick) and refrigerate for 30 minutes.
- Preheat your oven to 356 °F
- 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)
- Let the tarts cool on a wire rack.
- 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
- Garnish the tart shells with the preparation and let cool for 3 hours. You can decorate your tartlets with crushed hazelnuts
- Enjoy yourself !
Recipe By @clara.primi
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