Vegan cocoa tartlets
Ingredients · Servings 10
- 450 g 00 flour
- 50 g bitter cocoa powder
- 250 g sugar
- 70 ml Olive oil
- 70 ml Seed oil
- 125 g Water
- Vanilla gel
- 1 sachet of baking powder
- Tart with apricot jam
Method · 45 min
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
- One day you wake up and want to challenge yourself. My mission was to find a shortcrust pastry recipe without eggs or butter, practically vegan. Co...
We weigh the flours by sifting them: the flour, the cocoa and the yeast.
In another bowl, weigh the sugar, water, olive oil, seed oil, and vanilla.
Add the flours to the liquids, a little at a time. Mix initially with a spoon and then with your hands. Knead until you obtain a smooth dough.
Wrap the pastry in cling film and place it in the freezer for 20 minutes.
Take out the shortcrust pastry and roll out a piece with a rolling pin to a thickness of half a centimeter.
Line the bases of the oiled and floured tartlet molds, prick the bottoms with a fork, fill with jam, and decorate as desired.
Bake in a preheated oven at 180°C for 20 minutes!
