Chocolate Tarts #glutenfree #glutenfreerecipe #pastry #chocolate

This is an easy classic sweet dish. I used the leftover pastry dough from the Bacon Ricotta Pie to make the pastry bases 2 days ahead. This meant I only spent 10 minutes preparing the filling 1-2 hours before serving. If you not have leftover pastry dough,  make a batch from the previous recipe - Remember, try to make extra pastry shells to keep in the freezer or airtight container so you have some on hand to whip up a quick dessert or snack. I am pleased to share my recipes and experiences with you, please keep check our blog, more to come...

Pastry Dough

Please check our Bacon Ricotta Pie blog for the pastry recipe. You can use any size pie plate or baking tins you wish. As this dessert filling does not require baking in the oven, the pie shells need to be completely cooked before filling. 
The cooking times are as follows - small: bake in 180C for 15 minutes. 
Large: cover the base with baking paper, fill with rice or baking beads, bake 10 minutes in 180C.
Remove the paper, rice or beads, bake another 10-15 minutes or light brown in the center. 

Filling

Ingredients:

180g gluten-free Dark/Milk Cooking Chocolate
2/3 cup Thickened Cream
20g Butter

Method:

Bring water to the boil in a saucepan. Do not overfill as this is to be used as a double boiler to make the chocolate filling.
Place chocolate and butter into a bowl.
Place the bowl into the saucepan 2 minutes - the water level should be sufficient to come halfway up the outside of the bowl. 
Stir until chocolate and butter have melted.
Pour in thickened cream and stir until smooth. 
Do not let the chocolate boil, heat only until it has melted and mixed to a smooth consistency with the other ingredients.
Pour the chocolate filling into the tart base, let it cool and set at the room temperature for 1-2 hours. If you are in a hurry, set them in the fridge.
Sprinkle with icing sugar and decorate with thickened cream and fresh berries.

Tips:

• Buy a good brand chocolate, it may little more expensive but will give you a better result and a full rich chocolate flavour.

Contact: lee.leehocklai@gmail.com 

**** Our next recipes will be a series of 'How to make your own Homemade Sauces' which includes the forever favourites of Tomato, Barbeque and so on! Look for our next post on Sunday! Why not click on our 'Follow by email Button' in the sidebar and pop in your email address so our recipes simply pop into your inbox whenever we post. That way you will be sure not to miss out on any of them as they come on line.