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Vegan Friendly Bakewell Tart Recipe - Special Ingredients

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

Articolo precedente Chocolate Shells With Orange Puree & Enzyme Peeled Orange Segments Recipe

Vegan Friendly Bakewell Tart Recipe

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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.

Vegan Friendly Bakewell Tart made using Special Ingredients Ultratex, Easy Binder and Almond Food Flavouring Drop.

Ingredienti

Ingredients

Sweetened Strawberry Coulis
Special Ingredients Ultratex
Gluten Free Vegan Tartlet Pastry Case
200ml Sweetened Almond Milk
100g Ground Almonds
8 Drops Special Ingredients Almond Food Flavouring Drop
20g Castor Sugar
10g Special Ingredients Easy Binder
20g Flaked Almonds

Equipment

Heat Resistant Disposable Piping Bag

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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.

Videoricetta