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Vegan Bakewell tart

Vegan Bakewell tart

Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.

Filed in: Bakewell Food Flavouring Drop, Easy Binder, Molecular Gastronomy, Ultratex, Vegan, Vegetarian, Video Recipes, Vince Kelly Recipes
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Ingredients used in this recipe

Vegan Bakewell tart

Special Ingredients

Servings

4

Prep time

20 minutes

Cook time

30 minutes

Cuisine

Molecular Gastronomy Desserts

Category

Molecular Gastronomy

Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.

Vegan Bakewell tart

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

    Directions

    1. 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.

    2. Transfer the coulis to a piping bag and set aside.

    3. Mix the almond drink with the almond flavouring in a clean bowl.

    4. Blend in Easy Binder and sugar with a hand blender until fully dispersed.

    5. Fold in the ground almonds.

    6. Pipe the coulis onto the bottom of the tartlet.

    7. Fill with the almond mixture.

    8. Top with the flaked almonds and refrigerate overnight.

    9. Brown the almonds on top with a culinary blowtorch.