Vegan IGP Lemon TartletPastry recipe
- Ground almonds - 70g
- Rice flour - 45g
- Cornstarch - 27g
- potato starch - 6g
- Coconut flour (vegan) - 6g
- Margarine - 90g
- Brown sugar - 90g
Make a crumble with gluten free base powders, brown sugar, ground almond, margarine and coconut flour.
Spread on tray with silpat and bake at 155°C for 20mn.
Toss with melted cocoa butter and melted coconut oil.
- Frozen fruit purée 100% : PGI Siracusa Lemon - 200g
- Frozen fruit purée, sugar added : Coconut - 120g
- Rice milk - 110g
- Icing sugar - 85g
- Carrageenans iota - 2.8g
- Corn starch - 30g
- Turmeric - 0.2g
- Cocoa butter - 12g
- Tofu - 100g
Sieve the cornstarch, icing sugar, iota and turmeric over coconut cream.
Stir well, add lemon puree and rice milk.
Boil this mixture and remove from the stove. Add cocoa butter and tofu.
Blend with hand blender and let it set in the fridge overnight.
Smooth with a whisk before use.
In this step
Press 20g of base for tartlets in 65mm rings. Let it set in the fridge.
Pipe the lemon cream in the middle and let it set in the freezer for 5mn.
Spray with spraying glaze.