Gluten Free Chocolate Tarts
Updated: Mar 8, 2019
Continuing my obsession with all things gluten-free, we had a dinner party a few weeks ago and took the chance to try something different. After doing lots of research, I found some inspiration for these tart cases and gave them a try. I've given you the recipe for the tart cases and then a couple of different options you could try for the filling. They are very much like a biscuit/cookie dough base and would be absolutely delicious with a scoop of vanilla ice cream in them and a drizzle of chocolate or caramel sauce!
Gluten Free Chocolate Tart Cases
120g finely ground almond flour
55g oat flour (make your own by blending oats in a high power blender)
15g Potato starch
55g granulated sugar
¼ tsp salt
105g cold, unsalted butter, cut into ¼-inch cubes
1 1/2 tsp Vanilla Extract
50g dark chocolate Chips
1- Add the almond flour, baking cocoa, oat flour, sugar, and salt into a stand mixer bowl fitted with a paddle attachment. (You can also use a food processor).
2- Add the butter cubes and drizzle with vanilla extract.
3- Beat on a medium-low speed until the dough begins to clump and the butter has been completely combined- this might take a couple of minutes.
4- It will be crumbly initially, but it will come together into a dough quite quickly. If using the food processor, pulse until the dough begins to clump together.
5- Divide the dough into the bottom of sixe 4-inch tart pans with a removable bottom. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off.
6- Prick the bottom all over with a fork, place on a baking sheet, and chill in the fridge until firm, 15-30 minutes.
7- Meanwhile, preheat the oven to 375°F.
When the tart shells are firm, bake on the middle rack for 16-18 minutes, or until it looks firm, but does not yet smell burnt or look too dark.
8- Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.
9- While the crust is still hot, divide the chocolate chips among the tart shells. Let sit for 2-3 minutes, then use a spoon to swirl the chocolate into the bottom of the shell.
10- Leave to cool completely before adding your filling.
Greek Yoghurt and Berries
Mix 450g thick Greek yoghurt with 2 tablespoons of maple syrup. Spoon into the cases and top with raspberries and strawberries.
Japanese Matcha Cream
To a large bowl, add 300ml whipping cream, 3 tbsp icing sugar and 4 tbsp matcha green tea powder. Gently whisk until thickened (but don’t over whisk! try to keep it a little bit runny.... spoon the mix into the cases. Smooth the tops over and drizzle over some melted dark chocolate for decoration.
Add 150g dark chocolate to a microwavable bowl and melt using 20 second bursts, stirring in between. Whisk 6 egg whites in a bowl until soft peaks form. Add 2 tbsp golden caster sugar and whisk until stiff peaks form. Add a large spoon of the egg whites to the Dark chocolate and mix well to prevent the Chocolate hardening. GENTLY fold the remaining egg whites into the chocolate until combined. Don’t over mix! Spoon into the cases and sprinkle with toppings of choice- raspberries, halzelnuts, banana or even more chocolate!