Red Velvet Cake
 

VEGAN RASPBERRY ALMOND TART 

 An original recipe by Chef Sarah Tibbetts
Category: Tarts
Makes 10 (3") tarts
Difficulty: High
 

INGREDIENTS

Raspberry Cream 
7oz (200g) raspberry purée*
5.4 fl oz (160g) water
3 TBSP (30g) sugar
1/4 cup (30g) cornstarch 
6oz (170g) RASPBERRY INSPIRATION

Almond Shortbread Dough
3/4 cup + 1 TBSP (180g) vegan butter* 
2/3 tsp (3g) salt 
1 1/8 cup (135g) powdered sugar
1/2 cup (45g) almond flour
3 TBSP (28g) egg replace powder
2 fl oz (64g) water (for egg replacer powder)
2/3 cup (90g) all-purpose flour
1 3/4 cup (263g) high gluten flour

Praliné Crispy 
7/8 cup (200g) ALMOND & HAZELNUT PRALINÉ
1 cup (100g) cereals*
1.75oz (50g) ALMOND INSPIRATION

Garnish 
AN fresh raspberries
AN freeze-dried raspberries

 

INSTRUCTIONS

Raspberry Cream:

  • Combine the raspberry puree and water in a pot and begin to heat.
  • Combine the sugar and cornstarch.
  • When the puree/water is warm, sprinkle in the dry mix, whisking constantly until incorporated.
  • Continue cooking and stirring until the mixture comes to a full rolling boil- cook for 2 minutes. Remove from heat.
  • Melt the RASPBERRY INSPIRATION in a microwave-safe bowl for 30-second intervals until just melted.
  • Pour the hot liquid over the melted couverture in several additions, mixing well after each.
  • Finish by processing with an immersion blender.
  • Use warm or refrigerate and warm before pouring into shells.

  *Chef’s note: *Frozen puree is best for consistency, as the sugar is regulated. If making your own purée, process to remove the seeds and add 10% sugar.

 

Almond Shortbread Dough:

  • On the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, salt, sugar and almond flour.
  • Mix until creamy.
  • Add the water to the egg replacer powder and let set several minutes, then add to mixture and mix well.
  • Add the all-purpose flour first, mix, then add the high gluten flour and mix just until the dough comes together.
  • Roll between parchment to 2mm and freeze until ready to use.

  *Chef’s note: *Mikoyos Vegan Butter works well in this recipe.

 

Praliné Crispy:

  • On the bowl of a stand mixer fitted with the paddle attachment, mix the almond praline until smooth.
  • Melt the Almond Inspiration in a microwave-safe bowl, in 30-second intervals, until just melted- add to the praline.
  • Crush the cereal into small pieces and add to the mix.
  • Remove from bowl and place on parchment.
  • Roll to a thickness of 3mm and freeze until ready to use.

  *Chef’s note: *For the cereal, any cereal can be used if it is vegan with little to no sugar. 

 

ASSEMBLY & FINISHING

  • Line 3” (7.5 cm) perforated Valrhona tart rings with the almond shortbread dough and bake at 315˚F (157˚C) on a silpan lined perforated sheet pan until golden brown.
  • When completely cool, cut a round of the praline crispy with a 2.5” (6cm) cutter and place in the bottom of the shell.
  • The praline crispy should be kept frozen and handled when frozen as it becomes soft very quickly.
  • Pipe the warm raspberry cream on top of the crispy to fill the shell.
  • Refrigerate for at least 4 hours.
  • Cut smaller rounds of the praline crispy (1.25”/3cm and 0.75”/2cm cutters) for garnish and place on top of the set raspberry cream.
  • Finish with fresh and freeze-dried raspberry pieces.
  • Serve immediately.

  *Chef’s note: all components can be stored in the freezer (dough, crispy) or refrigerator (raspberry cream) in advance. Once tart shells are filled, they should be consumed the same day to preserve freshness.