VEGAN MISSISSIPPI MUD PIE

INSTRUCTIONS

• Use the flat beater of your stand mixer to whisk together almond flour, vegan butter, icing sugar, cocoa powder and salt at low speed.

• Once homogeneous, add egg substitute little by little.

• Once all egg is incorporated, add flour little by little.

• Stop right when there are no more dry crumb but do not overmix.

• If you knead the dough for too long (even with the flat beater!), it can retract during baking. Remove from the bowl.

• Cover your dough with saran wrap and let it rest for at least 2 hours in the fridge.

• On parchment paper, spread the 2/3 of your dough until you reach desired thickness (2 3 mm).

• Grease your 20 cm large tart ring.

• Use your tart ring to cut into the dough, discard the dough outside of the ring.

• Remove the remaining 1/3 of the dough from the fridge.

• On a lightly floured bench, spread it, aiming for a 2-3 mm thickness before cutting 2 cm large bands of it.

• Line these bands of dough onto the outside of your tart ring and stick them to the bottom of your dough.

• Transfer the ring with pie dough onto a baking tray.

• Leave in the fridge for at least an hour.

• With a small knife, cut any dough that could be sticking out of the ring.

• Poke the bottom of the dough with a fork.

• Bake for 20 min at 170°C (340°F).

• Remove from the oven, wait 10 min for it to cool down then remove ring.

• In a small bowl, melt vegan butter with Manjari chocolate on a double boiler.

• In another bowl, whisk together vegan eggs, vanilla extract and brown sugar.

• Add melted chocolate and butter to your eggs.

• Finally add sifted all-purpose flour and almond flour and whisk.

• Pour into your baked tart shell up to 1/3 of its height.

• Bake the shell with brownie for 8 min at 170°C (340°F). Let it cool down for at least 10 min before proceeding.

• Melt Amatika chocolate on a double boiler.

• In a small pan, bring coconut milk and vanilla extract to a boil.

• Pour hot coconut milk onto Amatika chocolate and whisk.

• Use an immersion blender to perfect the emulsion.

• Pour onto the tart shell with brownie.

• Let the ganache crystallize in the fridge for at least 2 hours or until hard.

• With a hand mixer or the whisk of your stand mixer, whisk aquafaba with icing sugar to hard peaks (it will become white as well). This should take approximately 7-8 minutes.

• With a piping bag and a round piping tip, pipe on your chilled ganache.

• Keep the tart in the fridge and eat it the same day.

• You can do all the steps up to the meringue and keep your tart in the fridge for a day until you pipe the meringue. However, once you pipe the meringue, you must eat the cake immediately.