Recipe | Vegan Friendly Bakewell Tart Using Easy Binder, Almond Flavour Drop And Ultratex

Vegan Friendly Bakewell Tart Using Easy Binder, Almond Flavour Drop and Ultratex

Impress your customers or guests with this special exquisite small vegan bakewell tarts using a recipe designed by the worlds leading molecular chefs.

We highly recommend you watch the below recipe video which will demonstrate the recipe process from preperation to completion.

Required equipment

• Heat Resistant Disposable Piping Bag (Available to buy on this web page)
• Hand Blender
• Kitchen Blow Torch

Ingredients

• Sweetened Strawberry Coulis
• Special Ingredients Ultratex (Available to buy on this web page)
• Gluten Free Vegan Tartlet Pastry Case
• 200ml Sweetened Almond Milk
• 100g Ground Almonds
• 8 Drops Special Ingredients Almond Flavour Drop (Available to buy on this web page)
• 20g Castor Sugar
• 10g Special Ingredients Easy Binder (Available to buy on this web page)
• 20g Flaked Almonds

Recipe

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.

Equipment And Ingredients

All of our own brand Special Ingredients and equipment for this recipe can be found at the top of this page ready to purchase. Should you require alternate ingredient quantities or alternate equipment options, please use the below links.

Ingredients

• Ultratex
• Easy Binder
• Almond Flavour Drop

Equipment

• Equipment