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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten-free, Dairy-free Chocolate Tart

3rd April 2014 ·

Gluten-free, Dairy-free Chocolate Tart

Dairy-free Recipes· Free From Recipes· Gluten Free Dessert Recipes· Gluten Free Recipes· Low FODMAP Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Sweet Gluten Free Recipes

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It is dull and dreary today, quite a contrast to the beautiful sunny weather we have been having of late. 

The kids are tired and grumpy and the mornings have gone back to being too dark for me to want to drag myself out of bed!

But, on the bright side I have some fabulous news for you.

At the weekend we had some friends over for supper. 

We don’t do ‘dinner parties’…but prefer to get friends over for stress-free meals that everyone can enjoy…including me!

To keep everyone going while the fish pie cooked I tried making some pancetta and parmesan choux pastry balls. 

Being my first attempt at adapting a choux pastry recipe to be gluten-free, they didn’t quite turn out as planned.

They were tasty none-the-less (now you see why I don’t do dinner parties…what is the fun in having to make perfect food?).

For pudding I made an adaption to Mary Berry’s chocolate fondant tart so that it would be gluten and dairy-free. 

I find that Mary’s recipes adapt really well and this was no exception. 

Next time you have friends round for supper give it a try.

It is an easy stress-free pudding that looks good and tastes amazing.

Oh, and nobody knew it was gluten and dairy-free until I told them!

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Gluten-free, Dairy-free Chocolate Tart

Gluten-free, Dairy-free & Nut-free
4.70 from 10 votes
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Servings 8 -10
Author Vicki Montague - The Free From Fairy

Ingredients
  

  • For the pastry:
  • 200 g plain gluten-free flour - I my wholegrain blend
  • 50 g Trex - solid margarine
  • 50 g dairy-free margarine - I use Tesco or Sainsburys own soft spread but it does say may contain traces of milk…
  • 50 g white sugar
  • 1 egg
  • For the chocolate filling:
  • 100 g dairy-free margarine
  • 150 g dark chocolate - 70% cocoa or more - check ingredients carefully
  • 150 g granulated sugar
  • 75 g plain gluten-free flour
  • 6 medium free-range eggs

Instructions
 

  • For the pastry: Place the flour and margarines into a large bowl and, using a knife or fork, mash the butter into the flour until you have fine breadcrumbs
  • Add the sugar and mix through
  • Add the egg to the mix and bring together to form a dough. If you need to, add a tiny bit of cold water to bring it together. I didn’t need to but it will depend on the flour you use
  • Wrap in cling film and chill for 20 minutes before using
  • Flour the surface well before rolling out to slightly larger than your flan tin. Roll the pastry onto your rolling pin and carefully unroll into the tin. If it breaks just patch it up!
  • Leave to chill again in the fridge for 20 minutes
  • Remove from fridge and prick all over with a fork. Then line the pastry with tin foil and fill with baking beans or uncooked rice (don't then cook the rice and eat it though!).
  • Bake for approx. 10 – 15 minutes at 200 degrees or 180 degree fan then remove the foil and bake for a further 5-10 minutes until the pastry is lightly brown and dried out. Set aside while you make the filling.
  • For the filling: Melt the margarine and chocolate over a low heat in a pan.
  • Remove from the heat and add the sugar, flour and eggs, one at a time, beating well between each addition.
  • Place the pastry case in its tin on a baking tray and fill with the chocolate mixture. Bake in the oven for 10-12 minutes until firm on the edges but slightly wobbly in the middle.
  • Leave to cool then sprinkle with icing sugar before serving.
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Reader Interactions

Comments

  1. Sam says

    15th April 2019 at 1:28 pm

    Hello! I was wondering why you use double the amount of flour and margarine for the pastry compared to Mary Berry’s tart recipe?

    • Vicki Montague says

      23rd April 2019 at 10:08 am

      Hi Sam, it’s the quantities that work for gluten free pastry. The amount that Mary uses is very small and would have to be rolled very thin…that is tricky to do with gluten free pastry as you don’t have the same elasticity.

  2. Celia says

    18th January 2019 at 7:09 pm

    5 stars
    OMG! I made this for my free from everything sister and it’s very yummy ?

    • Vicki Montague says

      20th January 2019 at 9:36 am

      It’s good eh? A bit too good though ;)!

  3. Julie says

    20th January 2018 at 5:18 pm

    5 stars
    Hmm, this looks simply wonderful. Commenting as BritMums Baking Round-up Editor. 🙂

    • Vicki Montague says

      22nd January 2018 at 10:08 am

      Thanks Julie!

  4. Cap Raq says

    25th December 2017 at 6:17 pm

    Are the temperatures listed in Celsius?

    • Vicki Montague says

      1st January 2018 at 7:26 pm

      Yes, sorry for not making that clear.

  5. Molly says

    8th April 2014 at 12:19 am

    Dinner at yours sounds like a real treat 🙂
    We really do need some sunshine soon, but if the bad weather means you do more cooking and blogging then I won’t complain!

    • Admin says

      8th April 2014 at 7:42 pm

      Ahh, thanks for your comment Molly! Dinner here can be a bit hit and miss and you can tell from you lax attitude to perfection!!? 😉

  6. Jenny @ The Brick Castle says

    3rd April 2014 at 12:17 pm

    5 stars
    That looks lovely, so rich and creamy, and very impressive that it’s dairy free! 🙂

    • Admin says

      3rd April 2014 at 12:44 pm

      Thanks for your comment Jenny. It was yummy!

  7. Elaine Livingstone says

    3rd April 2014 at 12:16 pm

    sounds delicious. I have tried GF pastry before with no success but never thought to add an egg, thanks for this.

    • Admin says

      3rd April 2014 at 12:50 pm

      …well you know where to come if you ever need a pastry recipe again! No problems with this one and it is nice and short.

      • Dave says

        18th September 2016 at 10:48 pm

        EGG IS DAIRY.

        • Vicki Montague says

          19th September 2016 at 10:34 am

          Hi Dave. Dairy are products that are made from milk. Eggs do not count as dairy but they are not vegan, hence why this recipe isn’t labelled as being vegan.

Trackbacks

  1. Dreamy Creamy Yoghurt Recipe - The Freefrom Fairy says:
    15th June 2015 at 3:07 pm

    […] my grain-free pancakes for breakfast, and would, I am sure, be divine with a rich desert like my chocolate tart.  It would also make the most incredible base for ice cream, so as soon as I can add fruit to my […]

  2. My Favourite Easter Recipes From Around The Web...The FFF says:
    31st March 2015 at 12:02 pm

    […] Chocolate Tart […]

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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