Fall is here ! And with the season, the cold mornings and some rain drops…I love Fall for the colors and for the new seasonal fruits and veggies. And I love Fall as it means the come back of scrumptious desserts with chocolate !
This chocolate tart is an amazing dessert. It went through a lot of tastings and surveyed a lot of dessert lover tastebuds. And every time…everyone loved it. It is wheat free, butter free and I’ve only used 3 yolks.
I’ve served the tart with fresh figs, blackberries and blueberries. I advise you to find slightly acid fruits to contrast with the fully-flavored chocolate.
- 70g corn starch
- 125g almond meal
- 100g rice flour
- 100g brown sugar cane
- 3 egg yolks
- 15 cl olive oil (and some extra if you need to work the dough a little bit more)
- 2 tbsp unsweetened cocoa powder (optional)
- 350g black chocolate (I use a french brand called Nestlé Dessert)
- 100 ml coconut milk
- fruits and icing sugar for the final decoration
- Preheat your oven to 350°F
- In a pan, heat the chocolate in a bain-marie
- in a bowl, mix the starch, the almond meal, the rice flour, the sugar and the egg yolks. If you want a double chocolate tart, add two tablespoons of cocoa powder in the dough and mix well
- Add the olive oil and make a ball with the dough. The dough must be slightly sticky and moist (not too moist, not too dry)
- Spread the dought in a pringform pan till it’s quite thin (a tip to help you spread it is to cover the dough with clingfilm and to roll a glass on it)
- Cook the crust till it’s slightly golden (if the crust is a flavored with chocolate, pay attention not to burn it); Set aside and let the crust cool down
- Add the coconut milk in the melted chocolate and stir well
- Pour the mix on the crust, spread well and place the dessert in the fridge for at least one hour (for the chocolate to turn solid)
- Remove the contours of the pan and decorate with fresh fruits and icing sugar before serving