Rich Chocolate Tart

Preparation

It is important to note that gluten free pastry is different to wheat based pastry. Please follow these instructions for use.

Defrost at room temperature for 2-3 hours (Do not defrost in the fridge). Roll off cuts into a ball and wrap in cling wrap. Refreeze up to 3 months. Shelf life once defrosted is 24 hours (always cover to stop pastry from drying out).

Depending on the recipe you may need to roll out pastry further. Simply roll between baking paper top and bottom to desired thickness.

Baking

Pre heat oven to 185° and defrost as above.

Spray baking tins or foils lightly with oil and dust with rice flour. Line tartlet tins or family tart tins with pastry sheet and carefully push into side and trim off excess.

Method

Cover tart base with baking paper, then fill with baking weights or uncooked rice.
Bake in a 180° oven for 12-15 minutes, then carefully remove the paper with the weights, then bake tart shell for a further 7-10 minutes until baked to the touch.

Remove tart shell and trim any overhanging edges before allowing to cool and before adding the filling.

Filling

Combine chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir continuously until butter is melted and mixture is well combined.

Remove bowl from heat and set aside.

Using an electric mixer whisk eggs, sugar and golden syrup until pale and creamy, then fold into the chocolate mixture.

Pour filling into tart shell and bake at 150° for 30 to 35 minutes or until just set. Cool tart to room temperature before serving.

Tart will keep refrigerated in an airtight container for up to 4 days. Serve with double cream and fresh strawberries... Enjoy!