Chocolate and Date Tart
This tart is Dairy, Wheat, Gluten, Egg, Nut and Refined Sugar Free. It is very impressive looking, when you produce this at the end of a meal, your family won’t believe it is so healthy!!!!
Ingredients for the pastry.
125g gluten free flour blend(I use Dove’s Farm)
25g sorghum flour
75g fine maize
1tsp xanthan gum
150g dairy free sunflower margarine
The date filling find it at https://cathalscookbookallergyfree.com/christmas/allergy-free-and-refined-sugar-free-salted-caramel-sauce/
Ingredients for the chocolate filling
150g dairy and gluten free chocolate
75ml dairy free cream soya or coconut
2tbsp agave or honey or maple syrup
1tbsp dairy free margarine or coconut oil
25g dessicated coconut (optional)
1./ Pre-heat the oven to 190 degrees. Grease an 8″ pie dish. To make the pastry place all the ingredients into a food processor and blitz until it comes together. Pour it out onto the counter and bring together with your hands. Make sure you don’t over work it. Wrap in clingfilm place in the fridge for 30 minutes.
2./ Make the date filling @https://cathalscookbookallergyfree.com/christmas/allergy-free-and-refined-sugar-free-salted-caramel-sauce/ When its made leave it to one side.
3./ For the chocolate topping place all the ingredients into a pan over a low heat and let them melt together. When its all melted pour it into a bowl and place into the fridge to cool.
4./ Roll out the pastry between to sheets of clingfilm, and line the pie dish. place in the oven for 15 to 20 minutes( till it is a pale golden). When baked leave to one side to cool.
5./ To assemble the tart pour the date filling into the cook tart shell. Take the chocolate mix out of the fridge and mix with a hand mixer( if its too thick add a little more dairy free cream ) it will end up lovely and mousse. Pour this over the date filling. Serve this with a lovely dairy free cream or ice-cream yum yum!!!!
I hope you enjoy. Please let me know what you think!!!