By Laura Bakhtiarian :: @Picesofme___
Gluten-Free Fruchoc Chocolate Custard Tart
Ingredients
1 x Your favourite Gluten Free Short Crust Recipe Base
or
Cheat like I do with 1x Gluten Free Sweet Vanilla Bean Short Crust Pastry (by Carême)
CHOCOLATE FRUCHOC BASE
100gms Gluten Free Dark Chocolate
100gms Menz Fruchocs, blitzed in a blender (crumb like)
50gms Menz Fruchocs, decoration.
150gms Menz FruChocs Dark, decoration
CHOCOLATE CUSTARD FILLING
4 egg yolks
1 tablespoon custard powder
3 tablespoons caster sugar
200g dark chocolate, chopped
300ml thin cream
1 cup (250ml) milk
Method
Preheat the 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. Use a sharp knife to trim the edges. Place in the 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 or rice/beans. Bake in preheated oven for 10-15 minutes. Remove pastry weights or rice/beans and bake for a further 5 minutes or until pastry is just cooked through. Allow to cool.
Meanwhile melt chocolate in a heatproof bowl over a saucepan of simmering water. Allow to cool slightly. Pour cooled chocolate into pastry and sprinkle with crumbed Fruchocs.
To make the filling, combine the yolks, custard powder and sugar in a saucepan. Add the 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 mixture into the pastry case. Bake at 160C /150C fan forced, in oven 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.
Place on a serving plate. Decorate with remaining melted chocolate and Fruchocs.
Enjoy!
Laura x
PS For more delicious Fruchoc recipes, head over here!
