Gluten Free FruChoc Chocolate Custard Tart

base
Gluten-free shortcrust pastry (we recommend Careme)
100g gluten-free dark chocolate
100g milk FruChocs, blitzed in blender

chocolate custard filling
4 egg yolks
1 tbsp custard powder
3 tbsp caster sugar
200g dark chocolate, chopped
300ml cream (not thickened)
1 cup milk

decorations
50g milk FruChocs
150g dark FruChocs

Base: Preheat oven to 180C (160C fan-forced) and grease a 3cm deep, 24cm fluted tart tin (with removable base) with coconut oil.
Roll pastry on a lightly floured surface to a 4mm-thick disc. Line the base and side of tin with pastry, using a sharp knife to trim the edges. Place in fridge for 15 minutes to rest.
Place the tart tin on an oven tray. Line the pastry with baking paper and fill with pastry weights. Bake in preheated oven for 10-15 minutes. Remove pastry weights and bake for a further five minutes, or until pastry is just cooked through. Allow to cool. 
Meanwhile, melt the chocolate in a heat-proof bowl over a saucepan of simmering water. Allow to cool slightly. Pour cooled chocolate to coat the inside of pastry and sprinkle with crumbed FruChocs.
Filling: Combine the egg yolks, custard powder and sugar in a saucepan. Add chocolate, cream and milk and place over low heat. Cook, occasionally whisking, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat.
Pour the chocolate custard into the pastry case. Bake at 160C (150C fan-forced) for 20 minutes or until custard is just set. Remove from oven and set aside to cool completely. Place in the fridge to chill. Once chilled, remove from pastry tin.
To serve: Place tart on a serving plate. Decorate with remaining melted chocolate and extra FruChocs.

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