Soft gluten-free and lactose-free tart. A simple and quick tart to prepare: perfect to serve as a dessert at the end of a meal.
The soft gluten-free and lactose-free tart is very simple to prepare. For baking, you will need the smart tart pan. If you don’t know what it is, don’t worry, I will show you what it looks like below.
For the type of flour, I used a gluten-free flour mix which I find excellent for both sweet and savory dishes. In the recipe instructions, I will tell you which one it is, so keep reading.
Of course, if you have no intolerance issues, you can use the classic ingredients. You’ll still get an excellent result.
Remember to be careful about cross-contamination when cooking for people with celiac disease.
But let’s see right away how to prepare the soft gluten-free and lactose-free cocoa tart.
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- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the base
- 3 eggs
- 5.6 oz sugar
- 7 tbsp sunflower seed oil
- 1/2 cup milk (lactose-free)
- 1 2/3 cups flour (gluten-free)
- 1 packet gluten-free baking powder
- 1/4 cup unsweetened cocoa powder (gluten-free)
- 3.5 oz dark chocolate
- 3.5 oz butter (lactose-free)
- 2/3 cup heavy cream (lactose-free)
- 4.4 oz jam (berry)
Tools
- 1 Bowl
- 1 Mixer
- 1 Smart tart pan
- 1 Small saucepan
- 1 Spatula
How to prepare the soft gluten-free and lactose-free cocoa tart
First, prepare the base.
In a bowl, place the eggs and sugar. Mix with the electric mixer.
Add the milk and oil and mix.
Finally, add the flour, baking powder, and cocoa. Mix everything well, making sure not to create lumps.
As I mentioned, I used a gluten-free flour mix. If you want to take a look, you can find it here.
Pour the mixture obtained into a 28 cm smart tart pan previously greased and floured. If you don’t know it, click here.
Bake in a hot, static oven at 350°F. Let it cook for about 30 minutes. Please check the cooking times based on your oven.
In the meantime, prepare the filling. In a small saucepan, place the broken chocolate, cream, and butter. Turn on the stove and let it melt over low heat, stirring continuously. When the chocolate is completely melted, turn off the stove. (The mixture is liquid).
Take the cake out of the oven, remove it from the pan, and place it on a serving plate upside down. Let it cool well.
When the cake is completely cool, you can fill it. First, spread a layer of jam inside the cavity. Then add the melted chocolate with cream and butter.
Store in the refrigerator for at least two hours before serving.
