This tartlet is not only vegan but also gluten free. Nadine and Jörg from the food blog "eat-this.org" prove that vegan is also different.
Ingredients (Springforming diameter 16 cm)
- 140g teff flour
- 4 tablespoons pure cocoa powder
- 1 packet of soda (1 tsp)
- 80g brown sugar
- 25g ground hazelnuts (optional)
- 80g coconut oil (eg from Dr. Goerg)
- about 200 ml soymilk / rice milk (the dough should be slightly liquid)
- about 2 tablespoons redcurrant jam (raspberry jam or strawberry jam, etc., of course)
- 200 ml soymilk (for the cream)
- 3/4 sachet of agartine
- 1/2 bag of custard powder
- About 5-6 tablespoons of soy yoghurt
- 5-6 tablespoons of agave syrup
- 1/2 cup of fresh redcurrants (or other berry fruit)
- about 1 teaspoon of lemon zest (organic lemon)
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Grease the small springform pan well, eg with coconut oil or vegan margarine. Then mix all the ingredients for the dough (teff flour, cocoa powder, soda, agave syrup, hazelnuts, coconut oil and soy milk) with the mixer, about 5 minutes, to a uniform, slightly liquid dough.
Bake the dough at 140 degrees Celsius for about 40 minutes. The cream should be prepared only after the dough is ready, as it is fixed quite quickly with the agartine.
When the dough has finished cooking, let it cool down and then cut it horizontally into two equal halves with a sharp knife. You can put the soil back into the springform pan and spread generously with jam.
Now the cream can be prepared. For this you cook the custard and the agartine (separately) according to the package instructions. Then mix the agartine, custard, soy yoghurt and lemon zest.
Then distribute half of the cream immediately on the bottom of the cake. Then spread a portion of the berries and carefully place the second cake base on top and repeat the process.
Let the cake rest for at least 2-3 hours to allow the cream to set.
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