Vegan Raspberry and Chocolate Tarts

Vegan Raspberry and Chocolate Tarts
Medium
Makes: 6 Yield
This vegan chocolate and raspberry tart features a shell where the eggs are replaced by potato protein; a light and airy raspberry mousse thanks to the addition of vegan Italian meringue and a chocolate crémeux with a classic crémeux texture obtained by the use of inulin. You will learn how to use potato protein to make the Italian meringue. Elegant and completely Vegan, this tart’s taste and texture are fresh and exciting.
This vegan chocolate and raspberry tart features a shell where the eggs are replaced by potato protein; a light and airy raspberry mousse thanks to the addition of vegan Italian meringue and a chocolate crémeux with a classic crémeux texture obtained by the use of inulin. You will learn how to use potato protein to make the Italian meringue. Elegant and completely Vegan, this tart’s taste and texture are fresh and exciting.
Shelf life:
3 days
Conservation:
5°C
Containing: 8 Components
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Featured Ingredients

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Demonstration video<span>Vegan Raspberry and Chocolate Tarts</span>
Demonstration videoVegan Raspberry and Chocolate Tarts

Potato Protein Egg White Mixture

Ingredients

  • 5.1 oz
    Water pH7
  • 0.2 oz
    Potato Protein

Preparation

  1. Test the water’s pH level. If the water is too alkaline, add a drop of citric acid or lemon juice. If it is too acidic, add a pinch of baking soda to adjust the pH of the water to 7.
  2. Pour the water into a tall recipient and add the potato protein. Blend with an immersion blender until it is completely combined. Allow this mixture to hydrate for 30 minutes.

View tools

  • Tall recipient
  • Immersion blender
  • Bowl(s)
  • pH meter

Vegan Chocolate Sablé

Ingredients

  • 4.9 oz
    cake flour
  • 0.4 oz
    CP
  • 1.4 oz
    Vegan margarine
  • 0.7 oz
    Deodorized coconut oil
  • 0.7 oz
    Coconut flour
  • 1.2 oz
    NCB-HDO3
  • 0.8 oz
    Potato Protein Egg White Mixture
  • 1.9 oz
    icing sugar
  • Potato Protein Egg White Mixture

Preparation

  1. Mix the flour, cocoa powder and vegan margarine in the bowl of the tabletop mixer fitted with a paddle attachment.
  2. Mix well and then add the coconut flour, coconut oil and melted cocoa butter. Mix well again.
  3. Add the icing sugar and potato protein and mix just until the dough comes together. Do not overwork the dough.The dough will be crumbly.
  4. Turn it onto a piece of plastic film and shape it into a 1 cm (0.4”) thick rectangle. Wrap it in the plastic film and refrigerate for 30 minutes.
  5. Place the chilled dough between two guitar sheets and roll it out to a thickness of 3 mm (0.12”). You can use the metal rulers as guides.
  6. Remove the guitar sheets. Trim the long sides of the dough so that they are straight then trim the width to 24 cm (9.4”). Set the bicycle to 2 cm (0.8”) wide and cut the dough into 2 cm (0.8”) wide stripes. Cover with plastic film and reserve.
  7. Place the dough scraps between the two guitar sheets and roll out to 3 mm (0.12”).
  8. Remove the guitar sheets and use the pastry rings to cut out circles. Remove the sablés circles with the offset spatula and place them on a parchment lined tray.
  9. Wet the edges of the tart base using some potato protein egg white mixture. Place a pastry ring on top and place a
  10. strip of dough around the inside edge. Press it lightly to help it adhere to the base. Trim away any excess with a small knife.
  11. Allow the tart shell to rest for 30 minutes.
  12. Place the rested tart shells on a Silpat lined rack and blind bake them at 160°C (320°F) for 20 minutes.
  13. Remove the tart shells from the oven and allow them to cool completely.
  14. Reserve for assembly.

View tools

  • Bowl scraper
  • Bowl(s)
  • Parchment paper
  • Plastic film
  • Guitar sheets
  • Rolling pin
  • Silpat
  • Small offset spatula
  • Metal Tray (s)
  • Cooling rack
  • Bicycle (5 or 6-wheel cutter)
  • Spatula
  • Metal ruler
  • Pastry brush
  • Stand mixer with whisk attachment
  • 9 (3.15”) cm round pastry ring

Chocolate Crémeux

Ingredients

Preparation

  1. Pour the soya milk into the pan and heat up to 70oC (158oF).
  2. In a small bowl, mix the sugar and inulin together.
  3. Turn off the heat, add the inulin mixture to the soy milk and mix well with an immersion blender.
  4. Add the chocolate and mix with the blender until well emulsified.
  5. Reserve for assembly.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Thermometer
  • Immersion blender
  • Bowl(s)

Potato Protein Italian Meringue

Ingredients

  • 5.1 oz
    Potato Protein Egg White Mixture
  • salt
  • xanthan gum
  • baking soda
  • 1.8 oz
    Sugar #1
  • 8.8 oz
    Sugar #2
  • 3.5 oz
    water

Preparation

  1. Pour the potato protein egg white mixture into the tabletop mixer and whisk until soft peaks form.
  2. Add a pinch of salt, xantham gum, baking soda and the first amount of sugar.
  3. While that is whisking, pour the water and the second amount of sugar into a saucepan and heat until it reaches 118oC (244oF).
  4. Pour the sugar syrup into the potato protein mix while it is whisking.
  5. Keep whipping until the bowl feels cool to the touch.
  6. Reserve for use in the raspberry mousse.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Bowl(s)
  • Tabletop mixer, mixing bowl and a whisk

Raspberry Mousse

Ingredients

  • 8.8 oz
    raspberry puree
  • 0.7 oz
    sugar
  • 1.1 oz
    pastry cream powder
  • 2.1 oz
    NCB-HD706
  • 15.4 gr
    Soy lecithin, liquid
  • 4.4 oz
    Oat creme fraiche
  • 4.4 oz
    Potato protein Italian meringue

Preparation

  1. Warm up the raspberry purée in the saucepan until it comes to a boil.
  2. In the meantime, mix the pastry cream powder and sugar in a bowl.
  3. Pour half of the raspberry purée over it and mix well.
  4. Transfer the mixture back into the saucepan and continue heating, while mixing, until it thickens.
  5. Take the saucepan off the heat, add the mycryo and soy lecithin and mix well.
  6. Pour the mixture into a bowl, and cover with plastic film making sure the plastic touches the entire surface of the mixture.
  7. Refrigerate until the mixture cools to 35oC (95oF).
  8. Once the mixture is cooled, mix in the oat crème fraîche then fold in half the Italian meringue and mix well.
  9. Add the remaining half of the italian meringue and fold in carefully.
  10. Put the raspberry mousse into a piping bag. Cut open the tip of the bag and pipe the mousse in the silicone molds.
  11. Scrape the top of the mold with the offset spatula, making sure the molds are completely full, and flat on the surface.
  12. Chef’s note: This recipe makes more than the 6 required disks. These raspberry mousse disks can be frozen and use later.

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Whisk
  • Tall recipient
  • Thermometer
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Offset spatula
  • Mixing bowl (s)
  • Plastic film
  • Spatula
  • Disk silicone mold 5cm(2”)diameter x 1.5 cm (0.5”) depth

Chocolate Garnish

Ingredients

Preparation

  1. Mark the cocoa powder with the pastry ring.
  2. Pour some precrystallized chocolate into a piping bag and cut a small hole.
  3. Pipe a circle of chocolate into the cocoa.
  4. Allow the chocolate to fully crystallize, at least 1 hour, and then carefully remove the circles
  5. Make about 3 or 4 circles for each tart.
  6. Reserve for assembly.

View tools

  • Knife
  • Piping Bag
  • Scissors
  • Mixing bowl (s)
  • Spatula
  • Trays
  • Pastry ring or cookie cutter

Raspberries in Coulis

Ingredients

  • 1.1 oz
    raspberry puree
  • 0.4 oz
    powdered sugar
  • 15.4 gr
    lime zest
  • fresh raspberries

Preparation

  1. Warm the purée in the microwave to 40oC (104oF).
  2. Add in the icing sugar and lime zest and mix well.
  3. Add the fresh raspberries into the coulis and toss them carefully until they are well coated.
  4. Reserve for assembly.

View tools

  • Whisk
  • Bowl(s)
  • Gloves
  • Mixing bowl (s)

Assembly

Ingredients

  • Raspberry mousse discs
  • Chocolate tart shells
  • Chocolate crémeux
  • Chocolate garnishes
  • Raspberries dipped in coulis
  • Gold leaves

Preparation

  1. Unmold the chocolate tart shells and then unmold the frozen raspberry mousse discs.
  2. Place one frozen raspberry mousse disc inside each tart shell.
  3. Pour the chocolate crémeux into a sauce gun.
  4. Fill each tart shell with the crémeux, filling each tart just to the top, making sure it is level.
  5. Place the filled tart shells into the refrigerator.
  6. Allow them to set for 30 minutes.
  7. Top each tart with the fresh raspberries dipped in the coulis.
  8. Dust each tart with gold leaves.
  9. Decorate the tarts with the chocolate garnishes.

View tools

  • Metal Tray
  • Parchment paper
  • Offset spatula
  • Gloves
  • Spatula
  • sauce gun

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