Gluten-free chocolate tart

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.