How To make Gf Maple Bean Tarts

Vegan & Gluten-Free Cheesecake from a French Pastry Chef

Welcome to Veecoco - The Vegan Online Cooking School.

In this video, you will learn how to make a soft and tender cheesecake - 100% vegan and gluten-free.

Victor is a French pastry chef, passionate about vegan and gluten-free pastries.

Victor will share his secret to a beautiful gluten-free vegan cheesecake and how to top it off with 2 homemade fruit compotes.


➡️ Full recipe:

????‍???? Save 50% Today on the Veecoco Membership for 6 months using code YOUTUBE50. Get access to 800+ vegan online cooking classes and learn to cook vegan Italian, pastries, Japanese & much more ➡️ Use Code YOUTUBE50:
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Chocolate Hazelnut Tart by Seed and Bean

Ingredients

8 dairy free cookies

1/2 cup (170g / 3oz) dairy free butter (melted)

Shortcrust pastry (we use Jus Rol)

Topping:

1/2 (113g / 4oz) cup dairy free butter

1 cup (220g / 7.75oz) brown sugar

1/2 (170g / 6oz) cup maple syrup

Seed & Bean Sicilian Hazelnut Dark Chocolate

1 cup (236ml) coconut cream

3 (375g / 13oz) cups broken hazelnuts

To Serve:

Oat Cream

Berries



Method:
1.Put the cookies in a food processor & blend them up into crumbs
2.Pour the crumbs into a small bowl, add the dairy free butter & mix it together
3.Pour the mixture into a tart tin, lined with shortcrust pastry (lined with baking paper) & spread it out so it’s neat
4.Bake the base at 200℃ (392℉) for 10 minutes
5.Put the dairy free butter in a pan & melt it down
6.Add the brown sugar & stir it in so it dissolves
7.Add the maple syrup & stir it in
8.Break in the Seed & Bean chocolate & melt it into the mixture
9.Stir in the coconut cream until it’s melted down
10.Add the hazelnuts & stir them round in the mixture so all the nuts are covered
11.Pour the mixture into a the shortcrust pastry base
12.Bake the tart for a further 10 minutes at the same temperature as before
13.Take the tart out of the oven, let it cool to room temperature
14.Put the tart in the fridge & chill until it’s hardened
15.Serve with oat cream & berries

Recipe Review | Gluten Free Plum Tarts | By Alanna Taylor-Tobin | 3 out of 4 with Steps and Tasting!

Another recipe review! This is 3 out of 4 recipe. It's called 'Rustic Plum, Teff and Hazelnut Tart'
Using Teff flour in this recipe, making it a Gluten Free tart. Recipe is reviewed from a book called 'Alternative Baker' by Alanna Taylor-Tobin. This is the third recipe in this series. Fourth and final recipe is on its way to you guys!

We've shared our thoughts, steps and tried to make it as detailed as possible as there are steps to this recipe. I give this recipe easy-medium level on the Challenging rate. Coming from someone who doesn't bake very many sweet treats.

We hope you enjoy this video and Alanna's additional info can be found below.

#glutenfree #plumtart #glutenfreerecipes #recipereview

The Bojon Gourmet (Alanna Taylor-Tobin):



Our Places:
Rob Davidson
@rdaphoto


Nadia Cheema
@nadia.creativity



00:00 Opening
01:50 Recipe Intro
06:58 Ingredients for Crust
07:26 Making the Dough
08:44 Fraisage Method
09:46 TURN Method
11:49 Ingredients for Frangipane and Topping
12:17 Toast Hazelnuts
12:40 Peeling Hazelnuts
13:11 Making the Frangipane
14:51 Roll out Dough and Spread Frangipane
17:56 Slicing Plums
18:08 Assembling Tart
18:50 Baking Tart
19:27 Tasting!
20:19 The End!

MY FAVOURITE DESSERT! How to Make a Treacle Tart | Cupcake Jemma

I know, I know. You're confused because you thought my favourite was Eton Mess? Well the truth is that I find it very hard to decide what my favourite dessert is but THIS, my friends, is UP THERE! It's a real classic and, with a little help from my pal Felicity Cloake, I have got the perfect recipe for Treacle Tart.

Recipe -
One batch of my Shortcrust Pastry -
an egg for the egg wash

140g brown bread crumbs
60g butter
400g Golden Syrup
35g black treacle or molasses
2 tbsp double cream
1 egg + 1 yolk
1 tbsp lemon juice
pinch of salt

#cupcakejemma #treacletart #completelyperfect

Felicity's book -
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The Happy Pear's Gluten Free And Dairy Free Bakewell Tart | Waitrose

Dave and Steve show you how to make a simple gluten and dairy free Bakewell tart, with a delicious home-made raspberry chia jam.

See the full recipe |
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Vegan Chocolate Tart (Gluten-Free) | ALBATROSS MEALS DELIVERY

For more details, please click down below!

INGREDIENTS:

Crust:
130g almond meal
30g cocoa powder
30g maple syrup
30g butter

Chocolate filling:
280g vegan chocolate
180g plant-based milk

Other ingredients for decoration:
Strawberries
Figs
Grapes
Viola

METHOD:

To make the crust:
1. Combine the all the ingredients for the crust.
2. Preheat the oven to 180C.
3. Press the dough into a tart pan.
4. Use a fork to poke holes into the pressed dough.
5. Bake for 10 minutes.

To make the filling:
1. Create a double boiler and combine the vegan chocolate with plant-based milk.
2. When the two ingredients are fully combined, pour the filling into the tart crust.
3. Refrigerate the tarts until they cool completely.
4. Decorate with fruits or edible flower of your choice.

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Albatross Meals Delivery aims to bring delicious and healthy vegetarian and vegan food to everyone. We are currently making deliveries around Brisbane & Gold Coast, Australia, but we are always looking to expand our delivery zones.
If you would like us to deliver to your area, feel free to drop us an email!
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Mail: info@albatrossmeals.com.au