This vegan chocolate and raspberry tart features a shell where the eggs are replaced by potato protein; a light and airy raspberry mousse thanks to the addition of vegan Italian meringue and a chocolate crémeux with a classic crémeux texture obtained by the use of inulin. You will learn how to use potato protein to make the Italian meringue. Elegant and completely Vegan, this tart’s taste and texture are fresh and exciting.
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