INGREDIENTS: Dough: 100 g spelt flour 60 g vegan butter (Alsan) 30 Date sweetness Some lemon zest 1 Msp vanilla 1 pinch salt Chocolate mousse: 75 g chickpea water (the liquid from a glass or can of unsalted chickpeas) ½ TL Chickpeas ½ TL Lemon juice 30 g vegan dark chocolate 1-1.5 tbsp icing sugar (ground whole cane sugar with Rapadura in the Thermomix) 1 Msp. vanilla powder 1 Msp. clay powder Other: dried cranberries blackberries gold dust
PREPARATION: Tartelette floor:
Knead all ingredients into a dough. The vegan butter should be soft. Knead the dough with your hands, form into a ball and chill for 30 minutes.
Remove from the fridge and press into small silicone moulds. Make sure that the edges are not too thick, as they will get thicker when baking.
Bake the tartelette base at 180 degrees top and bottom heat for 15 minutes.
Place the chocolate in a bowl and melt over a water bath.
Stir in vanilla and tonka and allow to cool slightly.
Whip chickpeas, lemon juice and baking powder briefly.
Now carefully add the icing sugar little by little and whip until a ganache is formed.
Carefully stir in the liquid chocolate.
Spread the mousse over the tartelettes.
Refrigerate for 3-4 hours.
Garnish with berries and gold dust before serving.