How to make gluten free chocolate tarts with a homemade sweet shortcrust pastry and a quick and easy dark chocolate filling.
Tips:
1. Use tartlet tins with detachable bases if possible. Being able to push the bases to pop the tarts out of the tins makes the whole process so much easier, especially if dealing with a fragile gluten free pastry.
2. You can swap the dark chocolate for milk chocolate if you’re not a fan, but adjust the amount of added sugar to your liking.
3. Freeze the shortcrust pastry for 30 minutes to make it less sticky / easier to roll and handle.
4. I actually used Doves Farm self-raising flour instead of a plain flour blend (as it’s what I usually have on hands and it already contains xanthan gum which is useful) and it worked well, but did puff up a bit (as it would be expected). If using a plain flour blend, just add a teaspoon of xanthan gum to compensate.
5. Feel free to experiment with different toppings. Fresh raspberries and icing sugar is a classic and never disappoints, but I also made some with Kinder Choco Bons mini eggs (yes they’re gluten free!) and they were so delicious. I highly recommend those for an Easter treat.
P.S.: It seems like almost all recipes call for a double cream based filling, but I didn’t have any so I decided to try something similar to one that I saw on Buzzfeed Tasty. I can’t have coffee so I had to scrap that part out, but you could definitely add some. In the future I might try it with some fake chicory coffee and/or other added flavours like hazelnut syrup!
Gluten Free Chocolate Tarts Recipe:
- 75g unsalted butter
- 55g water
- 45g sugar
- Pinch of salt
- 115g dark chocolate
- 1 + ½ tsp vanilla extract
- 2 eggs
- 150g gluten free flour blend (I used Doves Farm)
- 25g caster sugar
- ⅛ tsp salt
- 1 tsp xanthan gum (optional / only if your blend doesn't already contain it)
- 70g unsalted butter
- 1 egg
- 1 egg white (to brush over the pastry)
- Fresh raspeberries
- Icing sugar
COOKING TEMPERATURE: 190C (375F)
COOKING INSTRUCTIIONS:
10-15 mins (for the tart cases alone)
+
12-15 mins (with the chocolate filling)
Directions
For the shortcrust pastry:
- Combine the flour, sugar and salt in a bowl.
- Add the butter (cold, straight out of the fridge) and mix with your hands until you get a crumb like texture.
- Add the egg and mix with a spoon or spatula and then knead with your hands until you form a smooth dough ball.
- Place in a ziplock bag and freeze for 30 minutes (this makes the dough easier to handles and roll).
- Lightly flour your work surface (as well as your rolling pin), sprinkle a bit more on top of the pastry and roll until it’s about 1cm thick. Note: to make it easier, divide the dough into two portions and place one half back into the freezer while you work with the other one. This will prevent the pastry from getting too warm and sticky.
- Transfer the rolled pastry into the tart cases and press it gently against the bottom and sides with your fingers. Note: a good way to do this without the pastry falling apart is to roll the pastry around the rolling pin and then unroll it on top of the tart case (as in the pictures above).
- Trim the sides with a rolling pin or knife.
- Prick the bottoms with a fork and brush egg white all over them.
- Bake for 10 to 15 minutes.
For the chocolate filling:
- Add the dark chocolate (broken into smaller pieces), sugar and a pinch of salt into a mixing bowl.
- Heat the butter and water in a saucepan (on medium heat) until the butter is fully melted and reaches a light boil.
- Then turn the heat off, pour into the mixing bowl and stir with a whisk until the chocolate has completely melted.
- Then add the vanilla extract and eggs and whisk until smooth.
- Spoon the filling into the tarts and cook for another 12 to 15 minutes, until the filling looks set and the pastry turns golden brown.
To decorate the tarts:
- Once your chocolate tarts have cooled down completely, add the raspberries (or topping of your choice).
- Add a dusting of icing sugar on top (using a sieve).
Enjoy!
