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Chocolate Shortcrust Pastry (Gluten Free)
Prep Time
10 mins
Total Time
10 mins
 
A simple pastry to use for chocolate ganache or berry tarts.
Category: Dessert, Pastry
Style: Gluten Free
Quantity: 1 large tart (serves 8)
Author: sbaskitchen
Ingredients
  • 190 g Gluten free flour blend
  • 55 g Cocoa Powder
  • 70 g pure icing sugar
  • 1 tsp xanthum gum
  • 125 g butter softened
  • 100 g ricotta cheese drained (see notes below for other options)
  • 1 egg yolk
  • 1 tsp vanilla bean paste
Instructions
  1. Add the flour, cocoa, icing sugar and xanthum gum to a bowl and mix together.
  2. Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
  3. Pulse only until the dough starts to form a ball.. (TM speed 3, 20 seconds)
  4. Remove the dough to a large sheet of baking paper or a pastry sheet and knead to form a smooth ball.
  5. Divide the dough in half and flatten into two discs.
  6. Cover each disc closely with plastic wrap and chill for 30 minutes.
Notes
  • You can also use homemade ricotta or queso blanco, or Philadelphia cream cheese.
  • You can store the dough in the fridge for up to two days, or freeze it until needed.
  • If you have time, make a batch and freeze it for when you need to whip up a quick tart or pie.