Gluten-Free Chocolate Tart with Lemon Curd Filling
Tart Shell-
  • ½ cup coconut oil
  • ½ cup coconut sugar
  • 1 cup gluten free flour
  • ¼ cup cocoa powder
  • 1 egg yolk
Lemon curd
  • 2 eggs
  • ¼ cups sugar
  • 4 tbsp fresh lemon juice
  • 2 tbsp butter
  • ½ tbsp lemon essence
  • 2-3 drops marigold yellow colour
  • ½ tsp vanilla essence
  1. Pre-heat the oven to 180C
  2. In a large bowl, beat coconut oil with sugar.
  3. Add gluten free flour and cocoa powder. Mix well.
  4. Beat in the egg yolk and mix until the dough comes together. Knead with your hands, if needed.
  5. Press the dough into one 9" tart pan.
  6. Bake at 180C for 15-20 minutes
  7. To make the filling, whisk together eggs, sugar and lemon juice in a pan over medium heat.
  8. Stir continuously to prevent curdling
  9. Cook the mixture until it becomes thick and covers the back of your spoon. This will take approximately 10 minutes.
  10. Remove from heat and while the mixture is still hot, add butter and mix until it melts and is well incorporated
  11. Add the lemon zest, vanilla essence , lemon essence and the gel colour and mix well.
  12. Cover the mixture and let it cool in the fridge.
  13. Once cooled add the mixture of the tart and decorate with blueberries
Recipe by Bake with Shivesh at