Recipe: Combine 200g flour, a pinch of salt, and optionally 2-3 tbsp coconut sugar with 100g cold butter until crumbly. Add 1 egg or 2-3 tbsp cold water/plant milk and quickly knead into a smooth dough. Wrap and refrigerate for 30 minutes. Roll out thinly, cut circles, and shape the tartlets in molds, prick with a fork, and bake at 180°C for 12-15 minutes until golden. Once cooled, fill with Cocoa Bio Vibes sugar-free hazelnut-cocoa cream and decorate with orange slices for indulgence and aroma.
Tartlets with Cocoa Bio Vibes hazelnut-cocoa cream and orange slices
