Dark Chocolate Tart
Finding gluten free and low FODMAP desserts can be really tricky. But, luckily this chocolate tart makes such a delicious dessert, goes a long way and is actually so simple to make. The use of the dark chocolate ensures this tart isn’t too sweet, but still feels rich and indulgent.
Makes: 10 slices
Prep time: 10 mins
Cook time: 40 mins
Ingredients:
1 sheet of sweet gluten free pastry
280g 60% - 75% dark cooking chocolate chopped roughly
100ml lactose free milk (or almond milk)
220ml lactose free cooking cream
1 egg beaten at room temperature
Method:
Preheat an oven to 160°C. Line a 24cm fluted tart tin with baking paper and add pastry cutting off any excess as needed. Add in baking beads and cook for 10 minutes or until pastry is firm.
While the pastry is cooking, in a medium sized saucepan over medium heat add in milk and cream and bring to a simmer. Once simmering, take off the heat and add in chocolate stirring through to ensure it completely melts.
Allow chocolate mixture to cool slightly before slowly adding in the egg (to ensure the egg doesn’t cook).
Lower the oven temperature to 130°C and pour chocolate mix into tart tin. Bake for 25 minutes or until the tart is set with a slight wobble in the centre. The tart will set completely once cooled down or after being placed in the fridge.
Serve room temperature or cold from the fridge with dusted cocoa powder, fresh raspberries and lactose free ice cream.
Dark chocolate is low FODMAP in serving sizes up to 30g due to the lactose it contains. One slice of this tart is low in FODMAPs and deliciously satisfying. This tart is quick to make but leaves a great impression whether you have family visiting or are looking for something to take to a friends birthday.