Wicklewoods Gluten Free Chocolate Lemon Lime Tart Recipes

DARK CHOCOLATE LEMON TART

Steps:

• In a food process, pulse hazelnuts until they're a fine powder like consistency.
• In a medium-sized bowl, mix the hazelnuts with the cocoa powder and a pinch of salt.
• Add the maple syrup and melted cocoa butter. Mix well until it forms a dough.
• Put the mixture in a 9inch tart pan and press with your fingers until it forms a crust.
• Put the tart pan in the freezer.
• Boil water and turn down the heat afterward so that your water is simmering.
• Melt dark chocolate in another pot or heatproof container over the simmering water. Stir occasionally.
• Open canned coconut milk and pour it in a separate bowl - use both the solid and the liquid part. Whisk well.
• Mix in the melted chocolate and the lemon essential oil. Be careful to only use two drops of lemon oil!
• Whisk until a smooth mixture.
• Remove the crust from the freezer. Pour the chocolate coconut mixture on top of the crust and leave in the freezer or the fridge (it will just take more time) until it is no longer liquid.
• After a few hours, melt the dark chocolate for the decoration and pour on top with a spoon. You can play with the forms. Sprinkle with Himalayan salt and put in the freezer again.
• 1-2 hours prior to consumption, move to the fridge for the best enjoyment!

GLUTEN-FREE CHOCOLATE TART WITH LEMON CURD FILLING

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

COCOA-NUTTY LIME TART

Steps:

• Preheat oven to 325°F. Grease 9-inch tart pan with removable bottom.
• In large microwave-safe bowl, heat butter and chocolate on high in 30-second intervals until just melted; stir in coconut. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 20 minutes or until firm. Cool completely.
• In large bowl with mixer on high speed, beat cream cheese until smooth. From limes, grate 1 teaspoon zest and squeeze 1/2 cup juice; beat into cream cheese along with condensed milk until blended. Pour into cooled crust; chill 2 hours or until set. Can be made up to 1 day ahead. Garnish with lime slices and zest.

WICKLEWOOD'S GLUTEN FREE CHOCOLATE, LEMON & LIME TART

Steps:

• Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
• Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
• Wrap in Clingfilm and place in the fridge for 30 minutes.
• Preheat oven to 200c.
• Roll out the pastry on a lightly floured surface and use to line the tin.
• Line with baking parchment and baking beans.
• Bake for 15 mins, then remove beans and paper and set aside.
• Turn the oven down to 170c.
• Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
• Add the cream and zest and juice of the lemon and lime, mix well.
• Pour the mixture into the pastry case and smooth the top.
• Bake for 30-35 mins or until set.
• Allow to cool, serve.

LEMON TART WITH A TOUCH OF LIME

Steps:

• Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
• Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
• When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
• Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
• Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
• Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.