Servings:
4
Prep time:
40+30
INGREDIENTS
- 150 g buckwheat flour
- 50 g peeled almonds
- 1 tablespoon of unsweetened cocoa powder
- 50 g plant margarine
- 4 tablespoons of agave syrup
- 100 ml soy cream
- 200 g dark chocolate
- 40 g unsalted pistachios
- baking powder q.s.
- salt q.s.
INSTRUCTIONS
- First prepare the pastry. Work the margarine at room temperature with the agave syrup, then add a pinch of salt, the sifted flour with half a teaspoon of baking powder, cocoa and finely chopped almonds. Work quickly and wrap the mixture in the kitchen film. Let it rest in the refrigerator for 30 minutes before resuming the dough and roll it out.
- Heat the oven to 180°C. Roll out the dough to a couple of millimeters thickness on a sheet of lightly floured baking paper and cover 4 tart molds with a movable bottom of 12 cm in diameter. Prick the bottom with the fork tines, cover with a small sheet of baking paper and fill with dried legumes. Bake until the dough is firm and the edges are golden, then remove the legumes and the paper, and continue cooking for another 10 minutes, until the pastry is evenly cooked. Remove from the oven and let it cool completely.
- Heat the cream in a saucepan without boiling it. Break the chocolate into a bowl and pour in the boiling cream, stirring with a spatula. Stir until the cream is smooth and silky. Let it cool and pour the chocolate ganache into the pastry shells.
- Coarsely chop the pistachios and toast them in a pan over a low heat until they are fragrant and crunchy. Let them cool and distribute on the tartlets, over the ganache.
