Gluten-free choco­late tart

Glamour (South Africa) - - Living / Delightful tarts -

Serves eight to 10

What you’ll need

1½ cups milk

250g dark choco­late, chopped

½ tsp sea salt

2 Eggs, whisked

4 tbsp Coin­treau

1 Pecan-co­conut crust (left)

The how-to Heat oven to 160˚C.

In a medium saucepan over a medium heat, bring milk to a boil. Re­move from heat, add choco­late and let stand for five min­utes. Add salt and whisk un­til well com­bined. Pour choco­late mix­ture into eggs, stir­ring con­stantly. Add Coin­treau and mix to com­bine.

Place frozen pas­try on a bak­ing sheet. Pour in fill­ing, leav­ing 3cm of space be­low top edge. Bake for 20 min­utes. Ro­tate 180 de­grees, and con­tinue bak­ing un­til pie is set at edges but still slightly wob­bly in the mid­dle, then bake for about five to 10 min­utes more.

Cool for at least two hours. Serve at room tem­per­a­ture or chilled.

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