- Sweetened Strawberry Coulis
- Special Ingredients Ultratex 5%
- Gluten Free / Vegan Tartlet Pastry Case
- 200ml Sweetened Almond Milk
- 100g Ground Almonds
- 8 Drops Special Ingredients Almond Flavour Drop
- 20g Castor Sugar
- 10g Special Ingredients Easy Binder
- 20g Flaked Almonds
Vegan Friendly Bakewell Tart Using Easy Binder®, Almond Flavour Drop And Ultratex
Vegan Friendly Bakewell Tart Using Easy Binder®, Almond Flavour Drop And Ultratex
Recipe Created By Vince Kelly
Ingredients
Method
1) 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.
2) Put the mixture into a piping bag and set aside.
3) In a clean bowl, stir the Almond Milk and add Almond Flavour drops.
4) Using a hand blender mix the Easy Binder and sugar into the mixture until thoroughly combined.
5) Fold ground Almonds into your mix.
6) Pipe the Coulis mixture onto bottom of your tartlet.
7) Fill the tart with Almond mix.
8) Finish with flaked Almonds on top and refrigerate overnight.
9) Char Almonds with a torch.
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