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VA L R H O N A - O U R R E C I P E S - R E C I P E S - A L L O U R R E C I P E S - 1 0 0 % VE G A N
TA R T S
100% Vegan
Recipe by Fréderic Bau
Makes 24 tartlets (diameter 7cm)
5 STEPS
Recipe Step by Step
Drôme Provençale Almond Water
1000g mineral water Rinse the almonds in water then add them to the blender with the
water and xanthan.
01
200g raw almonds
Blend for 2 minutes at high speed. Strain and press as much as
2g xanthan possible through a cotton muslin.
Bring to a boil and then quickly cool the mixture.
Store the pressed almonds in the refrigerator or freezer for relevant
recipes.
Crunchy Almond and Cocoa Dough
125g raw almond flour Knead the ingredients together without allowing the dough to rise.
90g sugar Leave to rest overnight before knocking it back.
250g whole spelt flour 28-30g per tartlet.
02 20gCOCOA POWDER
6g bicarbonate of soda
40g almond or hazelnut oil
150g water or almond water
4g fleur de sel
Creamed Almonds with Madagascan Vanilla
90g Almond water Scrape the ½ vanilla bean, then mix the seeds in the almond water
with sugar and 4g of starch. Bring to a boil.
4g Potato starch
03
Keep the beans to be infused in other recipes, after which they can
300g Pressed almonds be washed and dried to make vanilla sugar you can use for making
sweet pastries.
100g Sugar
Add the pressed almonds and the remaining 4g of starch.
4g Potato starch
Store in the refrigerator before baking.
1/2 ea Vanilla bean
20g per tartlet.
Amatika Crémeux
375g AMATIKA 46% Mix the gelling agent and almond water together while cold. Get rid
of any lumps. Bring to a boil, stirring all the while. Pour in 1/3 of the
04 625g Almond water
3g Gelling agent
chocolate and start forming an emulsion.
Finish by progressively adding the remaining hot liquid to obtain a
smooth, shiny and elastic mixture.
Pour out into a tin, cover with plastic wrap and leave to set in the
refrigerator overnight.
Hibiscus Pieces
200g Water Mix all the ingredients together and bring to a boil.
05 25g Sugar Cover with lid and leave to infuse for 5-6 minutes, then strain and
pour out to a thickness of approx. 2cm.
3g Dried hibiscus flowers
Leave out to set before storing in the refrigerator.
2g Agar agar
Assembly and
finishing
QS ABSOLU CRISTAL NEUTRAL GLAZE
Beat approx. 400g of the Amatika crémeux to the consistency of a
whipped ganache.
On circles that are slightly smaller than the tartlet, randomly pipe
small balls of different sizes that are all touching. Flatten slightly and
freeze.
Use a spray gun to coat with ABSOLU CRISTAL NEUTRAL GLAZE and
10% water mix. Store in the freezer.
Place the dough in the tartlet molds and bake at 300-310°F (150-
155°C) for approx. 25-30 minutes.
Use a 8mm nozzle to pipe out the creamed almonds onto silicon
sheets with a slightly smaller diameter than the tartlet.
Bake at 345-355°F (175-180°C) for approx. 8-9 minutes.
Once cooled, coat the tartlets with melted Amatika and add in the
creamed almond disks while the chocolate is still liquid.
Garnish with Amatika crémeux and leave to set in the refrigerator for
at least 30 minutes.
Place the glazed, piped disks of whipped Amatika crémeux and then
add the hibiscus pieces.
Finish off by adding a thin chocolate leaf, and you’re done!
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