Vegan Bakewell tart
Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.
Ingredients used in this recipe
Vegan Bakewell tart
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Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.
Ingredients
Ingredients
- Sweetened Strawberry Coulis
- Special Ingredients Ultratex
- Gluten Free Vegan Tartlet Pastry Case
- 200 ml sweetened almond drink
- 100g Ground Almonds
- 8 Drops Special Ingredients Almond Food Flavouring Drop
- 20g Castor Sugar
- 10g Special Ingredients Easy Binder
- 20g Flaked Almonds
Equipment
Products used in this recipe
Method
- Put the strawberry coulis in a bowl and add a little Ultratex. Wait 2 minutes for it to thicken, then repeat as needed until the desired consistency is reached.
- Transfer the coulis to a piping bag and set aside.
- Mix the almond drink with the almond flavouring in a clean bowl.
- Blend in Easy Binder and sugar with a hand blender until fully dispersed.
- Fold in the ground almonds.
- Pipe the coulis onto the bottom of the tartlet.
- Fill with the almond mixture.
- Top with the flaked almonds and refrigerate overnight.
- Brown the almonds on top with a culinary blowtorch.