Woman’s Day (New Zealand)
GLUTEN-FREE CHOCOLATE CUSTARD & GRAPE TARTS
SERVES 8 PREP 30 MINS + COOLING COOK 40 MINS
• 1/3 cup gluten-free cornflour
• 600ml tub cream
• 2/3 cup caster sugar, plus 1 tbsp extra
• 200g milk eating chocolate, coarsely chopped
• 6 egg yolks
• 1 cup halved red grapes PASTRY
• 1½ cups gluten-free plain flour
• 125g butter, chopped
• ¼ cup caster sugar
• 1 tbsp cocoa powder, plus extra for dusting
• ½ tsp salt
• ¼ tsp xanthan gum
• 1 egg yolk
• 1-2 tbsp cold water
1 Preheat oven to 180°C. Lightly grease eight 10cm tart pans with removable bases.
2 PASTRY Process flour, butter, sugar, cocoa, salt and gum until crumbs form. Add egg yolk, pulsing to form dough. Add water little at a time. Roll dough between 2 sheets baking paper until 3mm thick. Divide into 8 portions. Roll each out on floured surface until 3mm thick. Ease into pans and press into sides. Chill 30 mins. Using a rolling pin, roll off excess pastry.
3 Place pans on oven trays. Bake blind 15 mins. Remove paper and filling. Bake a further 5 mins.
4 In a small saucepan, whisk cornflour and a little cream to a smooth paste. Whisk in remaining cream and sugar. Cook, stirring, on medium until mixture thickens and coats back of spoon.
5 Transfer custard to a large jug and stir chocolate and egg yolks through. Divide custard evenly among pastry cases. Bake 15-20 mins until custard is just set.
6 In a bowl, toss grapes with extra sugar. Serve tarts dusted with cocoa and topped with grapes.