For the tart, beat all the ingredients with the flat beater in a mixer until it becomes an even paste. Roll the dough into the desired tart forms and bake at 170 °C for about 15’.

For the biscuit, beat all the ingredients in the mixer for 4 minutes on medium speed with the flat beater. Serve the dough on a 60x40 baking sheet and bake at 180 °C for 10’-12’.

For the first cream, beat Vegan Rosette until it becomes light and fluffy. Beat together the water and Vegan Cream Patisserie for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Lastly, add Pasta Banana Piu and mix with a rubber spatula. Follow the same procedure for the second cream.

For the topping, heat the two ingredients together in the microwave or in bain-marie.

For the setup, after the tarts have cooled, cut the biscuit and place it on the base. Fill the tart with cream No. 1. In a silicone mold fill with cream No. 2, close with biscuit and freeze. Remove the application from the mold, heat up Masca and cover. Place on the tart and garnish at will.