Vegan, gluten and dairy free chocolate tart + SURPRISE!

Vegan, gluten and dairy free chocolate tart + SURPRISE!

Flashback to the 1st of February, when I'm still participating in The little plantation Instagram challenge. The theme was to take a photo about a vegan dessert and as I was browsing on IG, I saw a stunning photo of a vegan, gluten and dairy free chocolate tart on the feed feed gallery. It was for the beautiful Tania aka fit foodie nutter who I love her work a lot, her photos and her very sweet personality. 

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I want to share with you in this article a brief "behind the scenes" of how I styled these mini vegan chocolate tarts:

When I finished preparing the tarts, I wanted to make sure they look appealing. So the decoration for me is everything. As you can see in the image, I've tried to work on adding many layers (using different props sizes so the scene doesn't look too flat (thanks to Bea Lubas for the tip) and textures (2 types of fabric) as I wanted to create a sort of an organized mess around the plates for storytelling and additional texture... And as if I was there and ready to start eating those delicious tarts (thanks to Julian aka Historias del Ciervo tips, during our workshop in Paris (article coming soon on the blog)). 

Stressed, is “desserts” spelled backwards

Whenever I want to style a dessert or a plate, I start organizing the colors palette and the photo's mood, while preparing the dessert. Looking out for a textured (for extra depth) backdrop colors, props colors, flowers colors, the ingredients colors, etc... I start adding one layer at a time, for example in this image, I've placed at first the long scarf in the shape of an S to create a move in the scene, it makes it look alive. Later on, I add the different plates, then the tarts. After placing all the main ingredients and finishing my setup, I start looking from the camera's lens perspective to see if there are any adjustments to make, cutting the props edges for a more natural look.

Afterwards, I start shooting the scene from different angles, flatlay, 45 degrees or close shots; editing the photos and posting them on Instagram. 

I'm planning very soon a food styling photography live session on IG as I will be explaining more in details how to style a dessert, what props and photography equipment to use. So stay tuned :)

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Vegan, gluten and dairy-free chocolate tart (recipe adapted from the gorgeous Tania's blog Fit Foodie Nutter) 

Preparation time: 10 min ; Cook time: 12-15 min ; Serves: 6.

- Crust Ingredients: 

  • 1 cup + 2 tbsp. ground almonds
  • ¼ cup unsweetened shredded coconut
  • 3 tbsp. raw cacao powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ cup coconut oil , melted

- Filling ingredients: 

  • 2 ripe avocados
  • 4 tbsp. raw cacao powder
  • 3 tbsp. agave syrup or honey
  • 2 tbsp. full fat coconut milk (from a tin)
  • Optional: chopped pistachios, chocolate shavings, raspberries or strawberries for garnish.

- Directions: 

  1. Preheat the oven to 180°C. 
  2. To make the tart: mix all the ingredients in a mixing bowl until well combined. Fill 6 mini tart cases with the mixture and gently flatten it with your hands around the base and the sides.
  3. Pierce the tart base with a fork and bake for 12 minutes until the sides start getting crispy.
  4. Remove from the oven and let the tarts cool down completely. 
  5. To make the filling: in a food processor, combine all the filling ingredients together and blend for 2 minutes until the texture is silky smooth.
  6. Fill the cool tarts with the chocolate filling by flattening the surface with the back of a spoon or a spatula. Decorate the tarts with chopped pistachios, chocolate shavings, raspberries, strawberries, coconut shreds, etc..
  7. Storage tip: Place the chocolate tarts in an airtight container for 3-4 days. 

& Bon appétit!

Thanks for reading. 

With love,

She who fell from the stars

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