Recipe for a light and creamy No-bake Chocolate Tart, that is – best of all – gluten free
For the base:
75g ground almonds
75g desiccated coconut
3 tbsp cocoa
75g butter, melted
For the filling:
230g dark chocolate (preferably 70% cocoa solids)
½ tsp instant coffee
1 tbsp hot water
2 large egg yolks
1 large egg
toasted flaked almonds to decorate (optional)
cocoa powder for dusting (optional)
Grease a 24cm pie dish. Combine the ground almonds, coconut and cocoa in a bowl. Add the melted butter and mix well. Press the mixture into the pie dish and pop in the fridge while you make the filling.
Melt the dark chocolate. Mix the instant coffee with the hot water to dissolve. Add the coffee to the chocolate and whisk (the mixture will seize a little but don’t worry!). Set the mixture aside to cool slightly.
Whisk the cream until stiff and set aside.
Add the egg yolks and egg to the chocolate mixture. Give the mixture a good whisk until glossy and smooth. Fold the cream into the mixture.
Tip the mixture into the pie dish. Cover and refrigerate until set. Top with toasted flaked almonds and dust with cocoa powder just before serving.Salad:
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate