Device:
2 lemon juice
100 g of sugar
30 g of margarine
200 cl of milk rice
2 tbsp almond puree
2 heaping tablespoons of cornstarch
Shortcrust pastry:
150 g of einkorn flour or T55 = 1.5 glasses
50 g of cane sugar = 1/2 glass
30 g ground almonds = 3 rounded tbsp
10 tbsp soy milk
6 tbsp oil or 80 g vegetable margarine
2 pinches of salt
vanilla powder
1/2 tsp chia seed
Aquafaba:
100 g of organic chickpea juice in unsalted jar
100 g icing sugar
3 ml of apple cider vinegar
5 g cornstarch
vanilla powder
Dough:
Mix the powders.
+ mix oil + rice milk, + chia and let swell for 5 minutes + bring everything together and knead into a ball / set aside for 1/2 hour under a cloth.
Lower the dough between two baking papers (or with your fingers directly into the bottom of the mold) then press it into a tart mold (22 cm) and prick it with a fork;
Cook for 20 minutes at 180 degrees.
Device:
Dissolve the soy milk with the starch, the puree and the agar agar in a saucepan,
Add the sugar (blonde otherwise it darkens as in the photo under the Italian meringue), the lemon juice, the zest (micro plane).
Cook over medium heat, stirring continuously, until boiling + 30 seconds.
Pour immediately onto the cooked dough.
Aquafaba:
In a food processor, put the chickpea juice and vanilla powder; add the vinegar.
Mix the icing sugar and the starch and incorporate it little by little then let the mixer run for 8 minutes.
keep cool.
Put the aquafaba in a notched nozzle then make mounds on the tart, pass with a blowtorch (and sprinkle with almonds passed in a pan).
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