Gluten Free Chocolate Cream Tart
1 hr 30 min.
ready in 3 h. 20 min.
- For the pastry
- 1 cup Brown rice flour
- 2 tablespoons Potato starch (plus extra for dusting)
- 1 tablespoon Tapioca flour
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter (diced)
- ½ cup water
- For the filling
- 11 ounces plain Dark chocolate (70% cocoa solids)
- 1 tablespoon Tahini
- 1 ½ cups cream (48% fat)
How healthy are the main ingredients?salt
Grease an 18cm|7" flan tin or dish.
For the pastry: sift the dry ingredients into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the water gradually - you might not need all of it and work to a dough. The dough will not form a ball, but should stick together when pressed, but not be too wet.
Form the dough into a disc, wrap in cling film and chill for 1 hour.
Roll out the dough on a lightly floured surface about 5mm| 1/4" thick and line the tin If the dough cracks, pinch it back together. Chill for 20 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Cover the pastry with a piece of non-stick baking paper and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and cook for a further 8 minutes.
For the filling: melt the chocolate and tahini in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and cool to room temperature.
Whisk the cream until thick but not stiff. Fold the cooled chocolate into the cream until smooth.
Spoon about half into the pastry case and spoon the remainder into a piping bag.
Pipe on top of the filling, as in the photo. Chill for 30 minutes.