Celeriac Tart Shell

• 325 g celeriac
• 18 g cornflour
• 26 g

Peel and dice the celeriac into small cubes. Put in a pot, cover with water and boil until soft, then drain in a colander and blend up into a smooth purée.

Mix the celeriac with the cornflour, isomalt, glucose powder and dulse in a small pot and cook out into a paste (about 3 to 4 minutes). Spread the mixture thinly on a non-stick baking mat and dehydrate at 70°c for 1 to 2 hours, until