Sunday, October 1, 2017

Vegan Banana Chocolate Mousse Tart 纯蔬香蕉巧克力慕斯塔


Base 饼皮
Vegetable Oil Spread 菜油 (Olive Gold) – 75g
Soy Milk 豆浆 – 15g
Low Protein Flour 低筋面粉 – 125g
Almond Ground 杏仁粉 – 10g
Icing Sugar 砂糖 – 15g

1. Cream vegetable oil spread or icing sugar until fluffy.  
2. Mix in soy milk. 加入豆浆拌匀。
3. Fold in sifted flour and almond ground.  Lightly knead to form 
    cookie dough. 
4. Keep chill for 30 minutes. 静置30分钟。
5. Remove the dough from fridge.  Roll into thin sheet in between 
    2 plastic bags.
6. Line the dough into tart tin. 铺在塔模里。
7.Bake at 150⁰C for about 25-30 minutes. 150⁰C烤约25-30分钟

Cashew Nuts 腰果 - 50g (soaked overnight 浸泡隔夜)
Banana香蕉 - 100g
Water水 - 100g
Dates枣 - 25g
Agave Nectar龙舌兰蜜 - 20g
Fructose果糖 - 20g
Flavorless Coconut Oil无味椰油 - 25g
Cocoa Butter 可可脂 - 25g
Cocoa Powder可可粉 - 25g
Organic Pure Vanilla Extract 有机纯云尼娜香精 - 1/2 tsp

Method 做法:
1. Blend all the above ingredients until smooth. 
2. Pour onto tart shell. 倒入已烤熟了的塔里。
3. Freeze for 2-3 hours  until harden. 冷冻2-3小时至硬。
4. Thaw & decorate with fresh fruits before serving.

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