225g gluten free plain flour
1 tsp xanthan gum
Pinch of salt
100g cold butter, cubed
1 egg, beaten
1-2 tbsp cold water
Filling (recipe from here)
450 ml of single cream
150 ml of whole milk
600 g of milk chocolate (minimum 35% cocoa solids) , melted
3 free range eggs
~ Bung all in a food processor except egg, and whizz until all mixed in
~ Add the egg and mix, then enough water to form a dough
~ Roll out the pastry and line your greased and floured flan tin
~ Blind bake at 200ºC for 15 mins, then remove beans and bake for another 5 mins until it has reached the desired crispiness
~ Boil cream and milk, pour over chocolate. Stir until mixed. Cool for 5 minutes.
~ Beat eggs then add to chocolate mix
~ Pour the mixture into the crust and bake at 180ºC for 30-40 minutes, or until the filling is set with a slight wobble
~ Cool or refrigerate before serving, when you can dust with icing sugar if you’re feeling fancy
No, this isn’t particularly good for your waistline. But it tastes so, so good. Trust me.
Are you a chocolate tart kind of person? Or do you genuinely prefer a fruit salad?!
Linking up with Buns In My Oven, where I found this tasty looking spicy honey cashew chicken recipe, Savory Experiments, Naptime Creations, and Anyonita Nibbles for other awesome allergy friendly eats.