Blueberry Pie

AVERAGE

25 Cooking time

For persons

Whipped Ganache

300g of plant-based cream

60g of white chocolate

Sweet Shortcrust Pastry

125g of flour

75g of margarine

60g of powdered sugar

23g of almond flour

1g of salt

38g of potato starch

4g of Whole Yumgo powder

24g of water (to rehydrate the powder)

Almond Cream (Frangipane)

129g of margarine

104g of sugar

33g of corn starch

155g of almond flour

10g of Whole Yumgo powder

70g of water (to rehydrate the powder)

28g

from

14g

from Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

+94g of water (to rehydrate the powder)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Yumgo Whole Powder 1kg - Replaces whole eggs in all your recipes (≃ 154 eggs)

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Preparation

Vegan Blueberry Tart – Whipped White Chocolate Ganache & Almond Cream

This 100% plant-based blueberry tart combines a crisp sweet shortcrust base, a soft almond cream, and a light whipped white chocolate ganache. Finished with fresh blueberries, this egg-free and dairy-free recipe is both elegant and indulgent. Thanks to Yumgo Whole, it delivers perfect texture and fully plant-based indulgence.

Step 1: Vegan Whipped White Chocolate Ganache

Heat half of the plant-based cream.
Pour it over the white chocolate and blend with an immersion blender, avoiding air incorporation.
Add the remaining cold cream and blend again.
Cover and refrigerate overnight.
The next day, whip the ganache until firm and mousse-like.

Step 2: Vegan Sweet Shortcrust Pastry

Mix all dry ingredients together: flour, powdered sugar, almond flour, and salt.
Rub in the plant-based margarine until sandy in texture.
Rehydrate Yumgo Whole powder with water.
Add the mixture to the dough and combine without overworking it.
Wrap and chill before use.

Step 3: Vegan Almond Cream

Whisk the softened margarine with sugar, almond flour, and corn starch until smooth.
Rehydrate Yumgo Whole powder with water.
Gradually incorporate it into the mixture, avoiding excess air.
Transfer to a piping bag.

Step 4: Assembly & Baking

Roll out the dough and line tartlet rings.
Pipe a layer of almond cream into the base.
Bake for 25 minutes at 160°C (320°F), then let cool completely.
Whip the ganache and place it into a piping bag.
Pipe a dome of ganache in the center of each tartlet.
Arrange fresh blueberries on top in an even pattern.
Finish with decorative touches if desired.

Chef’s Tip

For extra indulgence, add a little lime zest or a touch of blueberry confit under the ganache. These tartlets keep well for up to 24 hours in the refrigerator.

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