Make a sandy structure from the cold butter pieces and the Tegral Patacrout and add the eggs to make a dough. Roll between 2 baking papers : 3 mm and shape the tart shells.
11.11% Water loss
Mold the rings with plant-based shortcrust.
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
Melt the Carat Cakau/Coverlux Dark Cacao-Trace at 45°C and dip the tart into it.
Put in the fridge for 10 minutes.
Make the medalion with the melted Carat Cakau/Coverlux Dark Cacao-Trace by using a frozen stamp.
590.24Kcal
Energy
2457.22Kj
Energy
38.85g
Fat
34.96g
Saturates
52.66g
Carbohydrates
43.03g
Sugars
*
| Energy 590.24Kcal | ||
| Energy 2457.22Kj | ||
| Fat 38.85g | ||
| Saturates 34.96g | ||
| Carbohydrates 52.66g | ||
| Sugars 43.03g | ||
| Fibers 5.76g | ||
| Protéine 4.16g | ||
| Salt 0.05mg |
