Chocolate Shortcrust Pastry (Gluten Free)
A simple pastry to use for chocolate ganache or berry tarts.
large tart (serves 8)
Gluten free flour blend
pure icing sugar
ricotta cheese drained
or homemade cheese
vanilla bean paste
Add the flour, cocoa, icing sugar and xanthum gum to a bowl and mix together.
Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
Pulse only until the dough starts to form a ball.. (TM speed 3, 20 seconds)
Remove the dough to a large sheet of baking paper or a pastry sheet and knead to form a smooth ball.
Divide the dough in half and flatten into two discs.
Cover each disc closely with plastic wrap and chill for 30 minutes.
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.
Chocolate Shortcrust Pastry (Gluten Free) https://sbaskitchen.com/recipes/baking/pastry/sweet/chocolate-shortcrust-pastry-gluten-free/