Happy Monday Guys and I am kicking off the week with these Dairy and Gluten Free Chocolate Tarts.
On Saturday after watching the Royal Wedding, I was feeling inspired and decided to bake a tart – one that was friendly on the tummy, but still delicious and this is how it turned out. Dairy and Gluten Free Chocolate Tarts.
Royal Wedding Synopsis
OK but before we get into that – let’s also pause to take a moment to discuss how amazing Meghan looked – her make-up, understated simple yet beautiful dress and that veil.
The diversity of people at her wedding, how HOT her second Stella McCartney dress was and how hilarious it was to watch that overzealous vicar go on and on and on.
Or how Harry was when he mouthed to Meghan – you look amazing, I am so lucky, and finally how utterly breath-taking and over the top their wedding cake!
And the ingredients – this is an insane amount of eggs!!! The cake used:
- 200 Amalfi lemons
- 500 organic eggs from Suffolk
- 20kgs of butter
- 20kgs of flour
- 20kgs of sugar
- 10 bottles of Sandringham Elderflower Cordial
The cake is decorated with Swiss meringue buttercream and 150 fresh flowers – including peonies and roses.
And I love how they displayed it!
So different to the traditional tiered cakes.
Holy Mother of Cakes.
OK – I need to stop talking about the royal wedding. Seriously I am annoying everyone around me.
Back to this VERY SIMPLE Dairy and Gluten Free Chocolate Tarts
The Base for the https://www.royal.uk/duchess-sussex
- 250 ml Almond Flour
- 1/4 cup melted coconut oil
- 2 TBS of Runny Honey
- 10 g Cocoa Powder
- 100 g of sugar
- 3 Tablespoons of Maizena
- 500 ml of Coconut and Rice Milk (You can buy this combo at Woolies, or you can use another milk alternative)
- 60 g of Dark Chocolate Chips
- 1 tsp Vanilla Essence
- Pinch of Salt
Preheat oven to 180 degrees
In a large bowl, mix the almond flour, melted coconut oil and honey until it becomes a dough-like consistency. You should be able to press the dough together between your fingers. (If it is too crumbly, add a bit more oil)
Spoon 1/4 of the mixture evenly between 4 mini tart pans or 1 bigger pan and press down into the pan with your fingers.
Bake for 10-12 minutes, or until lightly browned.
While the tarts cool, start preparing the filling.
In a medium saucepan, stir together the cocoa, sugar, cornstarch, salt and 250 ml (one cup) of the milk.
Stir in the rest of the milk and place the saucepan over medium heat.
Keep stirring until it comes to a simmer, then turn the heat down and cook for one minute longer, until it becomes thicker
Remove from heat and stir in the chocolate until well combined and finally, stir in the vanilla essence
Pour into the pie crust and chill at least two hours to firm the filling.
Serve with berries or eat on its own! Enjoy!
Have a great week guys xx