Dark chocolate vegan tart with chocolate cream and nuts

To be done the day before: 

• Vegan cocoa short crust tart base
• Plant-based Nyangbo 68% dark chocolate cream
• Baking the tarts

To be done on the day:

•  Assembly (store in the refrigerator for 4 hours)

Steps:

• Sift all the dry ingredients together. 
• Add the oil and mix using a food processor with the paddle attachment. 
• Gradually add the water and mix by hand until a homogeneous dough forms. 
• Place the dough between two sheets of baking paper and spread to a thickness of 2.5mm. 
• Cut out tart bases using the SILKOMART templates to help you, as well as the strips to line the tin. 
• Freeze for 4 hours.

Steps:

• Warm up the almond drink, then add the sugar and the cornstarch that you have already mixed together. 
• Heat to at least 200°F (95°C), strain and mix using a hand blender. 
• Pour onto the Nyangbo Ground Chocolate 68% while stirring with a spatula. 
• Mix using a hand blender to form a perfect emulsion. 
• Place some plastic wrap on the mixture’s surface and store in the refrigerator for at least 8 hours.

Steps:

• Make the tart bases and bake in a fan assisted oven at 320°F (160°C) for 16 minutes. 
• Once the tarts have cooled back down, place around 50g caramelized hazelnuts and 50g caramelized almonds at the bottom of the dish. 
• Pour 50g of Nyangbo 68% chocolate cream over the caramelized nuts then freeze overnight. 
• Cover with a plastic wrap and store the remaining cream in the refrigerator to finish. 
• The following day, pipe an even layer of the crémeux over the tarts using a 20 Saint Honoré nozzle. 
• Decorate with a few caramelized nuts. Store in the refrigerator for 4 hours before serving.

Chef’s tip:

The tempering technique to make the chocolate slivers: For 250g of Nyangbo 68% ground chocolate: melt two thirds of the chocolate in a bain-marie or in the microwave. Increase the temperature to 50-55°C / 120-135°F. Once this temperature has been reached, add the remaining third of the un-melted chocolate. Start mixing by hand, then using a hand blender. Be careful not to incorporate any air bubbles. Check the temperature of the chocolate - it should be 31-32°C / 88-90°F. The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a heat gun to reheat its surface. Spread the tempered chocolate between two guitar sheets using a rolling pin and leave to set for 2 hours at room temperature. Then, break the chocolate pieces into varying shapes and sizes to create slivers to be sprinkled over your tarts.

Nutrition tip:

This recipe is 100% vegan, gluten- and soy-free! It is full of plant protein and fiber thanks to the addition of lupin flour and cocoa powder.