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Tart with vegan crème patisserie and fresh fruit
For 15 servings
125 g coconut fat
80 g powder sugar
2 g salt
40 g almond powder
20 g Debic Vegan-top
230 g flour
25 g potato starts
100 g cane sugar
250 g soya milk
50 g peanut oil
130 g almond powder
25 g flower
4 g salt
750 g almond milk
250 g Debic Vegan-top
150 g sugar (1)
1 vanille pod
50 g sugar (2)
80 g corn starts
30 g almond powder
360 g Debic Vegan-top
50 g sugar
1 vanilla pod
Mix the coconut fat, the icing sugar, the salt and the almond powder into a dough
Add the vegan-top and mix
Mix the flour
Cool the dough and roll out to 2 mm
Cut circles off 10 cm and line in a baking mold 8-cm and place in the refrigerator
Mix the potato start with the cane sugar
Heat the soya milk and mix with the sugar mixture, bring to a boil
Add the peanut oil, almond powder, flower and salt
Cover with cling film and let cool down
Heat the almond milk, Debic Vegan-top, sugar (1) and vanilla pod
Mix the sugar (2) and the corn starts add a bit off the almond mixture to create a smooth emulation
Bring a boil and cook fore 2 min, set cover cling film and refrigerate fore 12 hours before use
Combine the Vegan-top, vanilla pod and sugar
Whip to the correct consistency.
Pipe a layer of frangipane in the sablé and bake at 170 °C fore 25 min
Allow it to cool and pipe a circle of Vegan crème patisserie on top
Decorate with fresh fruits, and a blob of Debic vegan-top
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