These chocolate tarts are deliciously decadent and rich – perfect to serve after dinner, to impress your friends and family.
For the pastry
• 120g (1 cup) gluten-free plain flour (we used Doves)
• 6 level tsp icing sugar
• 6 level tsp raw cacao powder
• 2½ tbsp oil
• 5-6 tbsp tepid water For the caramel sauce
• 100g (⅔ cup) white sugar
• 120ml (½ cup) full-fat coconut milk
• Pinch salt
For the ganache
• 100g (generous ¾ cup) dark (70% cocoa) chocolate
• 60ml (¼ cup) full-fat coconut milk
• 2 tsp maple syrup (optional) You will also need
• 4 small tart tins
- To make the pastry, sift the flour, icing sugar and cacao into a mixing bowl. Add the oil and rub it into the dry ingredients, using your hands to make a breadcrumb texture. Then gradually add the water – the amount of water you will need depends on what sort of flour you choose (if you are using regular flour then you will need less).
- Gently combine all the ingredients into a dough, but do not knead. Wrap it in a piece of cling film and chill in the fridge for 30 minutes.
- Remove the dough from the fridge and divide into four portions. Gently press each piece of pastry into a tart tin, making sure it covers the base and sides and leaving a little sticking over the edges. Prick the bottom of the pastry with a fork and put it back in the fridge for 1 hour.
- Once your pastry has been chilling for about 45 minutes, preheat the oven to 175°C/350°F/Gas 4. Line each pastry case with a small piece of baking paper, fill with baking beads and blind bake for 15 minutes, then remove the beads and bake for another 5 minutes. Allow the pastry cases to cool completely.
- To make the caramel, spread an even layer of sugar at the bottom of a dry pan or pot. Heat the sugar on a medium heat. Try and refrain from stirring it, but if you do, use a spatula or a wooden spoon and just move the sugar round gently. It should start to go golden brown, but don’t let it burn.
- Meanwhile, warm the coconut milk for the caramel in a
- Once the sugar has melted and caramelised slightly, take the pan off the heat and slowly stir in the warm coconut milk; then add salt. Whisk vigorously to combine, and if it starts to harden, return to a low heat. Then set aside.
- To make the ganache, melt the chocolate over a water bath. Once melted, turn off the heat. Slowly add the coconut milk, whisking continuously. Once you have added all the milk, pour in the maple syrup and stir in to combine. Set aside.
- To assemble the tarts, spoon about a tablespoon of the cooled caramel sauce into each pastry case. Then drizzle a little chocolate mixture over the caramel filling and swirl around to disperse.
- Let the tarts set for a few hours in the fridge, before serving.
You can use plain regular flour, if you wish, as it will make the pastry slightly softer and easier to work with, but the gluten-free flour works well too.