This decadent gluten free chocolate tart just might be one of the best gluten free desserts you’ll ever try. With a sweet, buttery gluten free shortcrust pastry, and a rich dark chocolate ganache filling, this gluten free tart is what chocolate lovers’ dreams are made of.
In a bowl, sift together the gluten free flour, powdered sugar, xanthan gum and salt.
Add the cubed cold unsalted butter, and use your fingers to rub the flour and butter together until the mixture resembles fine breadcrumbs.
Add the egg yolks and mix together with the fork.
Add the cold water, 1 tbsp at a time, stirring well with a fork after each addition. After you've added about 3 - 4 tbsp of water, use your hands to bring the dough together in a ball. Knead it together briefly to get a smooth shortcrust pastry dough – if there are too many dried bits, sprinkle with a bit of cold water and briefly knead again.
Wrap the finished pastry dough into cling film and refrigerate for 30 minutes to 1 hour.
Pre-heat the oven to 355 ºF (180 ºC) and get a 9 inch (23 cm) round baking pan with a loose base ready.
Roll out the pastry dough into a circle about 4 - 5 mm thin.
Carefully transfer the dough into the baking pan and ensure that it's snug with the sides of the baking pan. Leave any excess pastry hanging over the sides – this will ensure that the pastry doesn't slide down the sides of the baking pan during baking.
Prick the dough all over with a fork.
Line the dough with a large piece of baking/greaseproof paper. (To make this easier, scrunch up the baking paper beforehand, but make sure to mark which is the greased/"non-stick" side beforehand!) Press the paper into the edges of the dough. Fill the paper with baking beans (or some rice, if you don't have those on hand). Chill in the fridge for about 15 minutes.
Blind bake the tart for 15 minutes at 355 ºF (180 ºC), then carefully remove the baking beans and paper, and bake for a further 15 minutes at the same temperature.
Immediately after removing the baked pastry shell from the oven, trim away the excess pastry. (It makes an excellent sweet snack!)
Allow to cool, then carefully remove the pastry shell from the baking pan.
Place the chopped dark chocolate into a heat-proof bowl.
In a saucepan, heat the heavy/double cream until it just starts boiling.
Pour the hot heavy/double cream over the chopped dark chocolate. Allow to stand for 5 minutes, then stir well with a spatula or spoon, until you get a smooth glossy chocolate ganache.
Pour the chocolate ganache into the cooled pastry shell and smooth out the top.
Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).
Dust with a bit of cocoa powder, and serve!
The gluten free chocolate tart keeps well in the fridge for about 1 week.