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


Method:
Base
1. Cream vegetable oil spread or icing sugar until fluffy.  
 将白油和糖粉一起打发。
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. 
 加入已过筛了的面粉和杏仁粉。轻轻揉成面团。
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.
 从冰箱拿出后把面团放在两片塑胶之间,扞成薄片。
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
 至脆。


Filiing:
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. 
    把以上所有材料放入调理机里搅拌至顺滑即可。
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.
    放上新鲜水果稍微解冻即可切片食用。

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