White chocolate Christmas tart, peanut {vegan}
C’est parti pour les recettes de Noël et on commence avec ce qui vous stress surement le plus lors d’un diner ou déjeuner, dessert ! Cette année encore exit les bûches, oui je vous avoue que je ne vois pas trop l’intêret à s’équiper d’une gouttière à bûche pour une fois (voire deux) dans l’année, pas très minimaliste comme truc, un peu comme le caquelon à fondue que vous ne sortez que 3 fois dans l’année, vous voyez ? Bref cette année je vous propose une tarte de Noël, et là vous imaginez direct l’orange, cinnamon, the Nutmeg… je vous arrête tout de suite, rien avec tout ça, mais je pense que,
just by seeing the photos you know that we are in for a treat !
So yes, this Christmas tart is not the light dessert par excellence (at the same time no one forces you to eat the main course three times), so I went with a pie as a dessert. A shortcrust pastry, a white chocolate whipped ganache, a creamy peanut and peanuts with salted caramel sauce, here is the program ! To make your life easier, you can make the preparations in advance and put them in your pocket while you assemble the Christmas pie a few hours before eating it., life is not beautiful ?! If ever this Christmas pie is not to your taste and you are more fruit, there is always this passion fruit mousse recipe on the blog !
White chocolate Christmas tart, peanut {vegan}
POUR 1 TARTE (10-12 PARTS)
- 200 g T80 flour
- 20 g cornstarch
- 2 tablespoons of sugar
- 90 g vegetable margarine
- 5 tablespoons of soy milk
FOR THE PEANUT CREAMY
- 50 cl of soy cream
- 3 level tablespoons of cornstarch
- 20 grams of sugar
- 1 g d’agar agar
- 80 g crunchy peanut puree
- 1 pinch of fleur de sel
FOR THE WHITE CHOCOLATE WHIPPED GANACHE
- 150 g vegan white chocolate
- 360 g of vegan whipped cream
FOR THE SALTED CARAMEL
- 125 g golden cane sugar
- 35 g vegetable margarine
- 7 cl of soy cream
- 1 pinch of vanilla
- 1/2 teaspoon of fleur de sel
- 100 g of peanuts
- For the whipped white chocolate ganache, heat the cream then pour it in three batches over the white chocolate pieces, emulsifying well. Book cool 12 h minimum in an airtight container.
- For the dough, mix together by hand or in a food processor fitted with a blade, flour, starch, sugar and margarine to sand the dough. Then add the vegetable milk and mix to obtain a dough that holds together but without working it too much. (you can refrigerate the dough for up to three days).
- Roll out the dough on 3-4 mm thick then press it into a pie ring.
- Preheat the oven to 200°.
- Blind-bake the dough 15 min with weight, then remove the weight and continue cooking 5 minutes. Book.
- Make a dry caramel with the sugar. When the caramel is golden, add the cream, stirring well, then add the margarine and fleur de sel off the heat. Stir until smooth and creamy. Add the peanuts, mix and set aside at room temperature.
- For the peanut cremaux, mix all the ingredients together then heat the mixture until boiling, stirring well (the mixture will thicken), and cook 2 minutes at low boil while stirring. pour into a salad bowl and cover with film to prevent a crust from forming. Once cooled, mix with a whisk and place in a piping bag (you can keep it like this 3 days in the fridge).
- D-day, Take the white chocolate ganache out of the fridge and whisk it in a food processor to form a mousse..
- Pour the mounted ganche onto the base of the pastry, pipe the cream on top then add the salted caramel peanuts.
- All you have to do is taste !
