Gluten Free Chocolate Tart With Lemon Curd Filling Recipes
GLUTEN-FREE CHOCOLATE TART WITH LEMON CURD FILLING
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180C
- In a large bowl, beat coconut oil with sugar.
- Add gluten free flour and cocoa powder. Mix well.
- Beat in the egg yolk and mix until the dough comes together. Knead with your hands, if needed.
- Press the dough into one 9" tart pan.
- Bake at 180C for 15-20 minutes
- To make the filling, whisk together eggs, sugar and lemon juice in a pan over medium heat.
- Stir continuously to prevent curdling
- Cook the mixture until it becomes thick and covers the back of your spoon. This will take approximately 10 minutes.
- Remove from heat and while the mixture is still hot, add butter and mix until it melts and is well incorporated
- Add the lemon zest, vanilla essence , lemon essence and the gel colour and mix well.
- Cover the mixture and let it cool in the fridge.
- Once cooled add the mixture of the tart and decorate with blueberries
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- Add gluten-free flour blend, butter, lemon zest and powdered sugar to a food processor. Process until the dough forms into a ball.
- Spray a 9-inch tart pan with cooking spray. Press the tart dough into the tart pan and up the sides.
- Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely.
- Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven (You'll thank me later). Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely.
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