Saturday

Rich Chocolate Tart



300ml dairy-free cream
3 teaspoons caster sugar
a pinch of fine sea salt
50g dairy-free margarine
200g dark dairy-free chocolate, broken into pieces
50ml dairy-free milk 

a 23 cm gluten-free pastry case, baked blind and cooled 


(For a gluten-free pastry recipe click on this link: http://www.sarahssimplesecrets.uk/2015/01/pastry.html )

Place the dairy-free cream, sugar and fine sea salt into a pan.  Gently heat until it begins to boil, then remove from the heat completely.

Once off the heat, add the dairy-free margarine and chocolate pieces.  Stir in, until well blended.

Let the mixture 'rest' for 2 minutes, then stir in the dairy-free milk.  Keep stirring until the chocolate looks shiny.

Carefully pour into your prepared gluten-free pastry case and leave to set at room temperature for 2 hours.

Sprinkle with a few sea salt flakes to decorate.  
The sea salt brings out the sweetness of this rich chocolate tart.  

Serve alone or with a few fresh raspberries, strawberries or dairy-free cream.

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