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 Flavour 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.