Gluten-free choc tart

By Hope Malau
28 October 2015

If you’re going gluten-free and trying to cut down on sugar, this dessert is for you

Serves: 6

Preparation: 15 min

Cooking: 35 min

300 g gluten-free flour

30 ml (2 T) sweetener

50 g butter, melted and cooled

1 egg white

30 ml (2 T) water

FILLING

4 eggs

60 ml (¼ c) sweetener

300 ml cream

300 ml milk

5 ml (1 t) vanilla essence

TOPPING

125 ml (½ c) cream

200 g dark chocolate, finely chopped

Preheat the oven to 180 °C.

  1. Blitz the flour and sweetener in a blender until the texture resembles breadcrumbs. Add the butter, egg white and water and blitz until combined.
  2. Pour the mixture into a tart tin, lining the base and sides. Put in the freezer for 15 minutes, then place on a baking sheet and bake for 10 minutes.
  3. Filling Reduce the oven temperature to 150 °C. Whisk the eggs and sweetener in a large bowl.
  4. Pour the cream and milk into a saucepan and bring to the boil. Add the egg mixture while whisking. Remove from heat and stir in the vanilla essence.
  5. Pour the custard over the base and bake for 25 minutes.
  6. Topping Pour the cream into a pot and bring to the boil. Place the chocolate in a bowl and pour the cream over. Stir until smooth. Drizzle over the custard and set aside for 2 hours before serving.

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