part de tarte
– 200g of flourPATE A TARTE
– 150g of marge
– 70g of light brown sugar
– 1 pinch of salt
– 50g of ground almonds
– 1 tablespoon of powdered vanilla
– 2 tbs of cornstarch
Mix all ingredients into a homogeneous paste.
The paste is very crumbly. FOND DE TARTE CRU
Garnish in a pie pan with the help of a glass and flattening with the hand.
Cook over white baked at 170 ° for 25 minutes.
While cooking, prepare the ganache.
– 200g of milk chocolate vegan (here Vantastic Food)ganache avant cuisson
– 50g of powdered sugar + 1 CS water
– 20 cl of soy cream
– 1 tbs of cornstarch mixed with 2 tbs of soy cream before firing in a bowl
Melt the chocolate in a bain-marie.
Boil the soy cream.
In a bowl, put sugar and water, then put in the microwave for 1 minute max to make caramel.
Pour over caramel, several times, the hot soy cream.
Mix well and pour slowly over the melted chocolate.
Add the mixture to the bowl containing starch and cream, stirring well.
Pour the ganache over the pre-baked pie shell and bake 15 minutes at 170 °.
Put the pie to cool for several hours in the fridge. It is best to prepare it the day before.
tarte chocolat au lait - caramel

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