Summary

Ingredients

• 330 g spelled flour
• 180 g mararine, vean (e.. Alsan)
• 100 g cane suar
• 3 tablespoon soy drink
• 1 pinch (s) salt
• Flour for the work surface

Also:

• 100 g plum jam, vean

For covering:

• 100 g cane suar
• 1 tablespoon vanilla sugar
• 25 g aave syrup
• 100 g soy cream (soy cream cuisine) (soy cuisine)
• 50 g mararine, vean (e.. Alsan)
• 250 g walnuts, rouhly chopped
• 150 g almond (s), blanched and finely round
• 100 g prunes, finely diced
• 1 pinch cinnamon powder
• 1 pinch coriander powder

For decoration:

• 100 g couverture, vean

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Instructions

1. Make a smooth dough from the flour, margarine, cane sugar, soy drink and salt. It is best to knead with your hands. Wrap in cling film and put in the refrigerator for 30 minutes.
2. Preheat the oven to 180 ° C and line a baking sheet with parchment paper. Roll out the dough on a floured work surface into a rectangle the size of the baking sheet.
3. Then place on the baking sheet, prick the dough several times with a fork and prebake on the middle rail for about 10 minutes. Let cool slightly and use a spoon to spread the plum jam on the floor.
4. In the meantime, bring the margarine, cane and vanilla sugar, agave syrup and soy cuisine to the boil. Remove from heat and stir in the nuts, almonds, diced prunes and spices.
5. Place this mixture on the shortcrust pastry base coated with jam, distribute it evenly with a spoon and smooth it out. Put again in the oven and bake for about 20 minutes.
6. Allow to cool for 10 minutes and then use a knife to cut the pastry into squares or triangles on the baking sheet. Now let cool down completely. Let the couverture melt slowly in a water bath and decorate the completely cooled squares with it.