Chocolate Tart With Gluten-Free Crust
Glutenfreepassionate
May 11, 2021
Chocolate tart with gluten-free crust
This delicious pie has 3 layers:
1. Gluten free tartlet
2. Chocolate cake
3. Chocolate glazing
For decorations I added @schaerglutenfree chocolate maltesers, shredded almonds and of course, strawberries!!
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Ingredients
Adjust Servings
| 360g gluten free flour | |
| 140g sugar powder | |
| 50g ground almonds | |
| 180g butter | |
| 1 big egg | |
| pinch of salt | |
| vanilla extract |
For chocolate filling & topping
| 60ml l heavy cream | |
| ⅓ cup milk | |
| 25g sugar | |
| 150g dark chocolate I used 70% | |
| 1 big egg | |
| 1 egg + 1 egg yolk | |
| vanilla extract | |
| 125 ml heavy cream For topping | |
| 125g chopped dark chocolate (I used 70%) For topping | |
| ** For blinding bake you will need pie weights or uncooked beans or rice. |
Directions
1.
Make the crust - step 1
To a large mixer bowl add flour, sugar, salt, ground almonds, vanilla extract, and room temperature butter chopped into small pieces.
Mix everything to get a crumbly texture and then add the egg.
Keep mixing until a dough is formed.
Note: if you don’t have a mixer, you can do this process by hand as well.
Wrap the dough with kitchen plastic wrap and let it sit in the fridge for about an hour.
Mark as complete
2.
Make the crust - step 2
Roll out the dough on a lightly floured surface into the desired size (Depends on your pie pan – I would not recommend going bigger than 26cm).
Lay the dough inside the pan and press it into the pan so it fits tightly (Edges and bottom). Try to press the dough evenly into and shave off the excess hanging dough using a knife.
Mark as complete
3.
Make the crust - step 3
Put the tart in the refrigerator for another 30 minutes to relax. Preheat the oven to 170 degrees C.
Line the tart with a baking sheet (It will sit better if you wrinkle with your hands) and add pie weights or dried beans/rice to keep the sides of the tart from buckling.
Bake for 20 minutes, then remove the baking sheet and bake for another 5-10 minutes (you want your crust to have a slightly golden color).
Set aside to cool.
Mark as complete
4.
Make the chocolate filling - step 1
Heat the heavy cream milk and sugar in a pot over medium-low heat until the sugar is dissolved.
Remove from the heat and in the meantime, melt chocolate in the microwave or in a bain-marie.
Mark as complete
5.
Make the chocolate filling - step 2
Add the melted chocolate into the pot and mix together.
Make sure the chocolate batter is not too hot and add egg, egg yolk, and vanilla extract.
Stir until completely blended.
Pour the filling into the cooled crust and bake at 180 degrees C for about 20 minutes until the filling is set and almost sturdy.
Set aside to cool.
Mark as complete
6.
Make the chocolate glaze
Heat the heavy cream and chopped chocolate in the microwave (very short pulses) or in a bain-marie. Mix until well combined and melted together.
Pour the filling into the chocolate filling.
Decorate the pie with anything you want!! Strawberries, chocolate, cake sprinkles, bananas, nuts, sea salt, and more!
Mark as complete
Notes
For blinding bake you will need pie weights or uncooked beans or rice.
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