「素食」秋日甜点｜纯素蒙布朗栗子挞🌰一口沉醉！|【Vegan】The Flavor of Autumn Hides in These Sweet and Delicious Chestnuts! 🍂

Today, I’ve chestnut into a delightful vegan chestnut tart that tastes like a bite of fall. As the creamy chestnut filling melts in your mouth, you can almost feel the autumn breeze, immersing yourself in this delicious sensory experience! 😋
秋天的气息，就藏在那香甜可口的栗子中，而今天，我用它们做出了美味的纯素栗子挞，每一口都是秋天的味道！当那香浓的栗子挞在口中融化的时候，仿佛能感受到秋天的气息扑面而来，让人陶醉在这美妙的味觉盛宴中！😋

Ingredients/食材:

挞底（7寸）/Tart Crust (7-inch):
有机全麦面粉 130g organic whole wheat flour
牛油果油 40g avocado oil
枫糖浆 35g maple syrup
岩盐 1小撮 A pinch of rock salt

蛋糕/Cake Filling:
鹰嘴豆粉 50g chickpea flour
杏仁粉 30g almond flour
玉米淀粉 20g cornstarch
枫糖浆 30g maple syrup
牛油果油 30g avocado oil
泡打粉 2g baking powder
苏打粉 1g baking soda
豆奶 90-120g（不同材料吸水有差异，液体部分可以一点一点加到合适浓稠度）
90-120g soy milk (adjust based on consistency; add liquid slowly to reach the right thickness)

奶油/Cream Topping:
生腰果120g(冷水浸泡一夜或开水浸泡30分钟)
120g raw cashews (soaked in cold water overnight or in hot water for 30 minutes)
内酯豆腐 80g silken tofu
枫糖浆 20g maple syrup
水 50ml water
栗子碎 30g crushed chestnuts

栗子泥/Chestnut Paste：
栗子 200g chestnuts
红糖 35g brown sugar
清水 300ml water
香草精 1小匙 1 tsp vanilla extract
浓椰浆 100g thick coconut cream
清水 100g water

Tips:

1.在搅拌饼干面糊时需要用切拌的方式，不要大力搅拌防止起筋变硬，当然你也可以换成低筋面粉
When mixing the tart dough, use a folding technique instead of stirring vigorously to prevent the dough from becoming tough. You can also substitute with cake flour.
2.栗子泥的浓稠度很重要，如果太干你将很难挤出来，这时候你需要再加一些椰浆调和浓稠度
The consistency of the chestnut paste is crucial. If it's too dry, it will be hard to pipe, so feel free to adjust with more coconut cream for the perfect texture.

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My name is Chu and I am a vegan enthusiast, thanks for visiting my channel, I hope you enjoy it.

My philosophy is vegan dishes can be delicious! And I invite you to join me in making the world a sweeter place!

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