Vegan Friendly Bakewell Tart Recipe
Vegan Friendly Bakewell Tart made using Special Ingredients Ultratex, Easy Binder and Almond Food Flavouring Drop.
Archiviato in:
Bakewell Food Flavouring Drop,
Easy Binder,
Molecular Gastronomy,
Ultratex,
Vegan,
Vegetarian,
Video Recipes,
Vince Kelly Recipes
Vegan Friendly Bakewell Tart Recipe
Rated 5.0 stars by 1 users
Categorie
Molecular Gastronomy
Cuisine
Molecular Gastronomy Dessert
Autore:
Special Ingredients
Servizio
4
Tempo di preparazione
20 minuti
Tempo di cottura
30 minuti
Enjoy Vegan Friendly Bakewell Tart made using Special Ingredients Ultratex, Easy Binder and Almond Food Flavouring Drop.
Ingredienti
Ingredients
-
Sweetened Strawberry Coulis
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Special Ingredients Ultratex
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Gluten Free Vegan Tartlet Pastry Case
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200ml Sweetened Almond Milk
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100g Ground Almonds
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8 Drops Special Ingredients Almond Food Flavouring Drop
-
20g Castor Sugar
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10g Special Ingredients Easy Binder
-
20g Flaked Almonds
Equipment
Indicazioni
Place the Strawberry Coulis into a bowl add a small amount of Ultratex, leave for 2 minutes to allow to thicken and swell. Repeat adding the Ultratex until you reach the desired consistency.
Put the mixture into a piping bag and set aside.
In a clean bowl, stir the Almond Milk and add Almond Food Flavouring Drops.
Using a hand blender mix the Easy Binder and sugar into the mixture until thoroughly combined.
Fold ground Almonds into your mix.
Pipe the Coulis mixture onto bottom of your tartlet.
Fill the tart with Almond mix.
Finish with flaked Almonds on top and refrigerate overnight.
Char Almonds with a torch.