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ChocoNut Tart Cacao-Trace Certified

Ingredients

Working Method

Plant-based Pastry
Using a planetary mixer and beater, mix the fat and flour to form a crumb then add the icing sugar. Add the egg and mix to form a dough.
Plant-based Filling
Melt the Carat at 45°C and dip the tart into it and then refrigerate the tart. Make Cacao-Trace medallions with the melted Carat using a frozen stamp.
Assembling

Pin the dough to 3mm and line the tart rings. Pipe 20 g of Carat Nuxel Hazelnut Plant-Based Cacao-Trace in each tart and finish with a grid made from the same dough.

20min | Deck Oven | 180°C Top - 180°C Bottom | open

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