For this one, we add a stunning nut-free almond flavour to our milk chocolate and top it with raspberry. It consists of a shortcrust pastry filled with a layer of jam, frangipane, and is usually topped with flaked almonds. Its a popular dessert in the UK, named after the Derbyshire town of Bakewell. Ingredients: milk chocolate 88% (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring), raspberry flavoured jelly pieces 8%: (concentrated apple puree, concentrated raspberry puree, fructose glucose syrup, glucose syrup, sugar, humectant: glycerol, wheat fibre, palm fat (RSPO-SG), gelling agent: pectin, food colouring (concentrates of blueberry, carrot and blackcurrant), acidity regulator: citric acid and malic acid, natural flavouring), biscuit pieces 3% (sugar, apricot kernels, albumen ( egg), milk sugars and proteins, flavourings, raising agent: sodium bicarbonate), almond flavouring 1%.Īllergy Advice: For allergens please see the ingredients in bold. Bakewell Tart 100g Milk Chocolate Photographic Range. This Chocolate Glazed Bakewell Tart is an American take on an English dessert that can be found wherever Britannia ruled. Chocolate Bakewell Tart Stewart & Arnold A Barry Callebaut Brand Artisans & Chefs About Stewart & Arnold Products Recipes More Chocolate Bakewell Tart Dating back to the 20th Century, this classic British Recipe has been updated with Great British Chocolate. Prick the base of the tarts with a fork and then refrigerate it for 15 minutes. You should be able to make 5 miniature tarts with this quantity of pastry if you re-roll the pastry once or twice. Roll out the pastry and cut out circles that fit well into your mini muffin pan. Bakewell Tart: milk chocolate topped with raspberry flavoured jelly pieces and biscuit pieces, infused with almond flavouring.Ĭocoa solids 35% minimum. Roll and Bake the Pastry: Preheat the oven to 350☏. 1 1/2 cups all-purpose flour (crust) 1/2 cup powdered sugar (crust) 1/2 teaspoon salt (crust) 9 tablespoons unsalted butter (crust) 1 egg yolk (crust) 2.
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