Recettes-Noel_Vegetal_EHL_Nov2018_Page_15

Culinary Arts: Vegan chocolate tart

Vegan food was the fastest growing culinary trend of 2018 as the world is embracing compassionate eating - for animals, human health, and the environment. Our chefs have put together some delicious vegan recipes that we will reveal throughout the coming months. Enjoy them!

Vegan food was the fastest growing culinary trend of 2018  as the world is embracing compassionate eating - for animals, human health, and the environment.

Our chefs have put together some delicious vegan recipes that we will reveal throughout the coming months. Enjoy them!

The recipe

15 people 1 tart per person - 278 kcal per person

 

INGREDIENTS

CHOCOLATE CRUST
220 g flour
100 g coconut oil
70 g muscovado sugar
20 g ground almonds
30 g cocoa powder
salt
100 g coconut milk
40 g glucose

 

CHOCOLATE CREAM
146 g coconut milk
146 g soya cream
26 g inverted sugar
182 g cooking chocolate 65%

 

INSTRUCTIONS

1. Rub the coconut oil into the dry ingredients until it resembles breadcrumbs. Mix the coconut milk with the melted glucose.

2. Add the liquid to the powders and lightly mix together to create a dough. Roll out and cut out the discs.

3. Bake at 160° C for 12 minutes between two baking sheets.

 

 

 

1. Bring the coconut milk, soya cream and inverted sugar to the boil.

2. Pour on to the chocolate and combine.

3. Pour into the moulds (0.8cm - 40g).

 
Our Chefs

Anne Currat 

Half Swiss, half Italian, Anne was trained by some of the best pastry chefs in Switzerland. Anne has traveled the world to share her passion and further her expertise in the art of pastry. Before joining EHL she has worked as head pastry chef in a renowned restaurant in Milan, and owned her own pastry shop in Switzerland.

Ehrhard Busch

Ehrhard Busch grew up in the family restaurant and has been passionate about cooking from a young age. After his studies and some years in catering, he decided to go perfect his French in Paris, where he joined Régis Douysset’s squad in ‘L’escarbille’. He then left for London to toin the famous “Atelier” of Joël Robuchon. His travels and his experiences have made him evolve in his vision of the profession, leading him to become a vegetarian. He has been living and working in Switzerland for the past six years and today he shares this vision at EHL and has created the Green Corner, a concept restaurant that offers a daily seasonal and vegan menu.

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