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