Ingredients
For the pastry:
- 120g (1 cup) gluten-free plain lour (we used Doves)
- 6 level tsp icing sugar
- 6 level tsp raw cacao powder
- 2½ tbsp oil
- 5-6 tbsp tepid water
For the caramel sauce:
- 100g (⅔ cup) white sugar
- 120ml (½ cup) full-fat coconut milk
- Pinch salt
For the ganache:
- 100g (generous ¾ cup) dark (70% cocoa) chocolate
- 60ml (¼ cup) full-fat coconut milk
- 2 tsp maple syrup (optional)
You will also need:
- 4 small tart tins
Ingredients
- 240ml (1 cup) coconut cream
- 75g (½ cup) cashew nuts, soaked in boiling water for a few hours
- 240ml (1 cup) plant-based milk of choice
- 85g (scant ¼ cup) sugar or sweetener of choice (adjust quantity
according to preference) - 1 tsp vanilla extract
- 50g (1 cup) cocoa powder
- Strawberries and or coconut, for garnish
Makes: 4
Makes: 4
Method
1. To make the pastry, sift the lour, icing sugar and cacao into
a mixing bowl. Add the oil and rub it into the dry ingredients,
using your hands to make a breadcrumb texture. Then
gradually add the water – the amount of water you will need
depends on what sort of lour you choose (if you are using
regular lour then you will need less).
2. Gently combine all the ingredients into a dough, but do not
knead. Wrap it in a piece of cling ilm and chill in the fridge for
30 minutes.
3. Remove the dough from the fridge and divide into four portions.
Gently press each piece of pastry into a tart tin, making sure it
covers the base and sides and leaving a little sticking over the
edges. Prick the bottom of the pastry with a fork and put it back
in the fridge for 1 hour.
4. Once your pastry has been chilling for about 45 minutes,
preheat the oven to 175°C/350°F/Gas 4. Line each pastry case
with a small piece of baking paper, ill with baking beads and
blind bake for 15 minutes, then remove the beads and bake for
another 5 minutes. Allow the pastry cases to cool completely.
5. To make the caramel, spread an even layer of sugar at the
bottom of a dry pan or pot. Heat the sugar on a medium heat.
Try and refrain from stirring it, but if you do, use a spatula or a
wooden spoon and just move the sugar round gently. It should
start to go golden brown, but don’t let it burn.
6. Meanwhile, warm the coconut milk for the caramel in a
separate pan.
7. Once the sugar has melted and caramelised slightly, take the
pan of the heat and slowly stir in the warm coconut milk; then
add salt. Whisk vigorously to combine, and if it starts to harden,
return to a low heat. Then set aside.
8. To make the ganache, melt the chocolate over a water bath.
Once melted, turn of the heat. Slowly add the coconut milk,
whisking continuously. Once you have added all the milk, pour
in the maple syrup and stir in to combine. Set aside.
9. To assemble the tarts, spoon about a tablespoon of the
cooled caramel sauce into each pastry case. Then drizzle
a little chocolate mixture over the caramel illing and swirl
around to disperse.- Let the tarts set for a few hours in the fridge, before serving.
Method
1. Drain the soaked cashew nuts and add to a high-speed blender,
along with the other ingredients. Blend until a smooth liquid forms.
2. Leave to set in the fridge for a few hours, then garnish and
serve chilled.Chocolate tarts
Chocolate pots
GFGFNFNFThese chocolate tarts are deliciously decadent
and rich – perfect to serve after dinner, to impress
your friends and family.
These decadent chocolate pots are easy to make and are
perfect when you need a last-minute dessert.
om tip
You can use plain regular lour, if you wish, as it will
make the pastry slightly softer and easier to work with,
but the gluten-free lour works well too.om living