Chocolate truffle and praline tart (vegan)

Kochschritte

Schritt 1/5

01 / 05

The butter and plantbased milk should be taken directly from the fridge. Mix all the ingredients with hands or food processor. Knead the dough until smooth, put in a cling film and place in the fridge for 20-30 minutes. Preheat the oven to 175 degrees.

Schritt 2/5

02 / 05

Place the dough in a 20 cm cake tin and place it in the fridge for 20 minutes. Before putting it into the oven dock the base of the tart. Bake for 20-25 minutes, until golden.

Schritt 3/5

03 / 05

Put the sugar in a pan, add 2 teaspoons of water, and heat gently, till the caramel becomes golden. Add the hazelnuts and mix. Pour it over a baking sheet, cover with another one and roll it. Wait till the praline becomes firm, and break it into small pices.

Schritt 4/5

04 / 05

Place the sugar in a pan, add about two spoons of water, and gently heat, until the caramel is golden. Add the plantbased milk and wait till the caramel dissolves (still keep the pan on low heat). Add the chocolate and turn the heat off - let it sit for a minute or two and mix till it's smooth.

Schritt 5/5

05 / 05

Put the praline on the bottom of the cold, baked tart (just to cover the bottom) and pour over a still really warm chocolate truffle. When cold enough place it in the fridge for at least 2 hours.