Amazing Rose shaped Tartlets with vanila ganache, almond cream, crunchy crust and berry insert filling. Perfect as valentines day gift, surprise for loved ones or just as treat for your own belly! gluten free and vegan version!
Ingredients:
Base:
100gr powdered almonds (1cup)
45 gr white rice flour (3/8cup)
2 tbsp coconut sugar
2 tbsp tapioca starch
Pinch of salt
3-4 tbsp water
Almond cream:
80gr vegan butter or margarine (1/3cup)
110gr powdered almonds (1cup+1tbsp)
2 tbsp cornstarch
80gr powdered sugar (1/3cup)
1 tbsp applesauce
Vanilla Ganache:
400gr full liquid cream or coconut cream for vegan version (1 1/2cup)
1 vanilla pod
6gr agar-agar (vegetable gelatin)
90gr white vegan chocolate
Filling of choice
To make a base, put all dry ingredients and mix. Add water and use your hands to make a dough. Spread using baking paper and roller. Cut out circles size of your silicone shape and put them on pan with baking paper on it. Bake in preheated oven on 180°C (360°F) for 10-12 min.
To make almond cream mix everything in a bowl and leave in fridge for 15min. Pour cream in metal baking moldes (I didn't have so I baked without, it spreads around but u can still cut it in desired shape). Bake in preheated oven on 170°C (350°F) for 10-12 min.
To make cream, cook for a bit on low heat cream and vanilla pod. In small bowl mix agar-agar with 2 tbsp water. Add agar-agar to cream and mix. Pour hot cream over already microwaved chocolate and mix to make ganache. Be careful this will get thick very quick. When all mixed, pour cream in shaped silicone halfway and cover the sides.
In middle put desired filling (caramel, jam ect) and cover with baked almond cream. Top it with base with a bit of ganache on it so it sticks. Leave in fridge up to 5h before serving. Enjoy!

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