In a few short weeks, it will be exactly twenty-six years since I promised myself that I will teach myself how to bake. I've always loved baking, since an incredibly young age, and even though I had no experience, no knowledge, and with full honesty, no support, I was determined. That was a spark of that signature creative fire, a creative force if you will, that is still going strong.
And what I find incredibly adorable is that I did not reach for no-bake desserts when I was starting out. I went for the centerpieces, the showstoppers... It did not end perfectly, because I honestly did not know anything and I struggled with my own perception of my cake-decorating skills for years, but that spark? That spark never went away.
So almost twenty-six years later, I can say that all my cakes are beautiful to me. Some are fancier, some are more humble, but I am proud I made each one with my hands and my heart.
Let this be your motivation if you are ever struggling with self-criticism; keep that creator's spark alive; for yourself if no one else at the moment.
As for this little beauty, it truly shows just how much texture matters. Texture is, after all, one of the most emotional aspects of foods in general, desserts included. And this mini vegan tart features four layers, four different textures, all lovingly crafted for that perfect first bite with a miniature dessert fork and a cup of espresso. The sheer beauty of simplicity in the form of a tiny tart.
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Ingredients
For the tart base
50 grams vegan vanilla biscuits, finely ground50 grams toasted hazelnuts, finely ground
20 grams icing sugar
45 grams vegan block butter, melted
1/2 teaspoon vanilla bean paste
30 millilitres espresso, freshly pulled
For the caramel layer
150 grams granulated sugar60 millilitres water
2 teaspoons cornflour
30 millilitres water
20 grams vegan block butter
For the chocolate hazelnut fillings
100 grams toasted hazelnuts, finely ground or pure hazelnut paste with no sugar added60 grams dark chocolate (80%)
20 grams vegan block butter
1/2 teaspoon vanilla bean paste
50 grams toasted hazelnuts, chopped
140 millilitres vegan double cream
For the chocolate glaze
60 grams dark chocolate (70%)60 millilitres vegan double cream
1 teaspoon glucose syrup
Preparation
Start by making the tart base. Whisk together the melted vegan butter, vanilla, and freshly pulled espresso. Separately mix the ground vanilla vegan biscuits and ground hazelnuts, add in the sifted icing sugar, and blend them well. Quickly pour in the wet ingredients and stir to make a thick batter. Take a small round cake pan (15 cm), ideally with a removable bottom, line in with a strip of acetate, and press in the batter, forming a base.
This can also be done using a cake ring directly on the cake platter, for easier serving.
Next, make the caramel layer. Add the granulated sugar to a small saucepan, pour in the water and place it over medium heat. Let it come to a boil and cook for about 8 minutes, until a nice caramel syrup forms. Separately whisk the cornflour and water, add it to the caramel syrup and mix vigorously for another minute, to combine. Remove from heat, add in the vegan block butter and stir until it melts. Pour it over the tart base and leave it to cool down completely.
It sets very quickly, so there is no need to put the pan in the refrigerator.
Next, the hazelnut cream base. Add the ground hazelnuts into a blender and let it work until a thick and smooth paste forms. Melt the chocolate and vegan butter, let them cool down slightly, and add them to the hazelnuts. Scrape down the sides and blend until completely smooth and combined.
If using the pure hazelnut paste, simply add melted chocolate and vegan butter and wait for it to cool down.
When the cream base is at room temperature and ready, divide it into two equal parts by weight. Add 60 ml of vegan double cream to one part of it, mix well, and pour it over the caramel layer in the pan. Place the whole thing into the refrigerator. Store the remaining hazelnut cream base in a somewhat cool place until the tart firms up.
Once the tart is ready, whip the rest of the vegan double cream until soft peaks form, add in the reserved hazelnut cream, and whip until stiff peaks form. Please do not overwhip, because the batter might separate. Add the mousse over the previous tart layer, level it nicely, and place it back into the refrigerator for at least 4 hours, or until firm.
When everything is ready for glazing, melt together the dark chocolate, vegan double cream, and glucose syrup, let it cool down slightly, and then pour it over the mousse. Place everything back into the refrigerator for at least 6 more hours. Best served in thin slices with strong espresso or freshly brewed coffee. Yields 16 servings.
