Vegan hazelnut tart

Scale the margarine and allow it to rest at room temperature before use.

Sift the dry ingredients and place them in a mixer using a paddle.

Add the margarine and mix until it becomes a crumbly mixture.

Then add the water and mix until it forms a dough.

Sheet the dough 2,5m.

Place the dough into the tart rings.

Bake at 160°C for 15 minues. 30 g of dough.

Total weight: 875 g

Combine all dry ingredients and sift.

Heat the coconut oil to 35°C.

Add the inverted sugar and almond milk and mix.

Finally add the sunflower oil and finish mixing.

Pipe into the pre baked tarts and finish baking at 160°C.

Pipe 25 g of frangipane.

Bake for 9 minutes.

Total weight: 521 g

1. Melt the chocolate.
2. Add the hazelnut and mix
3. Add the hazelnut bresilienne and mix.
4. Pour on top of the frangipane.
5. Allow it to set in the fridge for a few minutes before you garnish on top.
6. Pipe 15 g.

1. In a bowl add the vegan cream and almond milk.
2. Gradually pour the pectin with the natural emul while you blend using an emulsifying blender.
3. Pour into a saucepan and bring to a boil. Remove from the heat and cool slightly.
4. Then pour the chocolate and emulsify using a blender. 
5. Allow it to set at least 6 hours before use.
6. Pipe 42 g of cremeux.

1. In a saucepan add water and glucose.
2. Mix sugar with pectin and add into the saucepan before starting to cook.
3. Bring to a boil.
4. Add the citric acid and remove from the heat
5. To spray on the product, add 10% of water in the nappage and reheat to 70°C. 

Callebaut® Bresilienne 3 g on the sides.

1. Spread the crunch on the tart shell.
2. Pipe a layer of hazelnut dark praline and then Cremeux Gianduja.
3. Finish by spraying nappage neutral on top and garnish with 3 g Bresilienne on the sides.