Gluten Free Pastry, I can hear you saying YEAH RIGHT! Ah huh, I was skeptical too. Store bought ones tend to either fall apart, or cook and turn out really.. really.. solid and not that fun to eat (if you’ve had a decent one, let me know in the comments, I don’t mind being proven wrong)
200 grams of Gluten Free flour (if you’re not GF, use normal flour and omit the Xanthan Gum)
120 grams of Butter
1 tsp of Xantham Gum
4 Tablespoons of Water
Sift flour into a bowl, along with Xanthan Gum and your cubes of cold butter and blend with your fingers until the butter is crumbled right through the flour. From there, add the water (slowly) and continue to blend until the dough forms into a ball. Place your ball of dough into some glad wrap, and place in the fridge for half an hour.
220 grams of dark cooking chocolate
50 grams of butter
1/3 cup of caster sugar
1 tablespoon of Golden Syrup
1/3 cup of Ground Almonds
You’ll also need whole almonds to decorate.
Place a bowl over a pot of boiling water and start melting your chocolate and butter. Once melted, remove from the heat and add your sugar and golden syrup. Once cooled, you can whisk your eggs in. Set aside this mix aside and get ready to roll out your pastry!
Oh, here is when you preheat the oven! 180 deg folks.
I rolled my pastry out in small portions so I could place it into muffin trays. Approx 2cm thick. You could also make one large tart, and simply roll out the pastry and pop it into a pie dish.
Don’t forget to prick your pastry with a fork once it’s laid out into your tray of choice!
Place pastry in the oven to cook for approx 12 minutes. Remove from the oven, and place your tart mixture into the casings, pop your almonds on top and put back in the oven for a further 12-15 minutes. It should have a brownie type texture in the middle when it’s finished.
Yum yum! Enjoy guys.