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Wednesday, October 6, 2010

Chocolate Strawberry Tart (Gluten Free)


Here is another sweet I made for Christina's 21st. It was so so yummy and the strawberries completed this dessert in taste and looks. I have amended the orginal recipe to suit my taste (as detailed below) and I'm sure you and your guests will be impressed as were many at the party.

** Recipe inspired by AWW “Gluten-Free & Allergy-Free Eating” cookbook

Ingredients

Hazelnut Crust
1 ½ cups (150g) Hazelnut Meal
1/3 cup (75g) Caster Sugar
¼ cup (35g) Cornflour
125g cold Unsalted Butter, chopped
1 egg yolk

Filling
1/3 cup (110g) Strawberry Jam
½ cup (160ml) Cream
25g unsalted butter
150g Dark Chocolate
150g Milk Chocolate
8 Strawberries

Method

1. Make Hazelnut Crust: Place hazelnut meal, caster sugar, cornflour and unsalted butter into food processor and process until crumbly; add egg yolk and pulse the mixture until it comes together. Remove from food processor and form into a small disc. Wrap in plastic wrap and place in fridge for 1 hour.
2. Grease 23cm round loose-based flan tin. With your fingers ease hazelnut dough into tin evenly covering the base and sides. Place in the freezer for ½ hour or until frozen.
3. Preheat oven at 180oC (170oC fan forced). Remove pastry from freezer and place in oven for 25 minutes or until brown. Spread with strawberry jam and return to oven for 2 minutes. Cool completely.
4. Make Filling: Place cream in glass jug and place in microwave for 30 seconds until very hot; stir in butter and chocolate and whisk until melted and smooth. Pour chocolate mixture into crust. Refrigerate for 2 hours. Just before serving top tart with strawberries.

Storage: Tart can be stored in an airtight container in the fridge for up to 2 days.

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