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Tangerine tart


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250 g puff pastry
2 or 3 vegan seedless tangerines
some white table grapes (optional)
1 cup of apple juice
1/2 teaspoon agar agar powder
125 g vanilla soy cream


Defrost for about a piao hours (or even more) puff pastry.
Once thawed, unroll it on a baking tray, poke with a fork or a toothpick and stuff that in very hot oven for about 15 minutes, keeping an eye on because it does not burn.
When the pastry is golden, remove from oven and leave to cool.
While the pasta is cooking, prepare the jelly puff of coverage with agar agar, doing warm over heat a pan with a cup of apple juice to which you have added a cold one teaspoon agar agar powder.
Stir until boil and then let it over heat again for a couple of minutes, stirring constantly.
Leave to cool a little.
When the pastry is warm, make a layer of vanilla soy cream on which are then neatly tangerine segments.
If you want you can also add some white grapes.
Now pour the vegetable jelly still lukewarm, which solidify on cooling.

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Thanks to Gianni Corona

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