Gluten free cocoa tart with orange cream
- DIFFICULTY: Easy
- PREPARATION TIME: 20 min
- COOKING TIME: 30 min
- PORTIONS: 6-8 Portions
Introduction:
the Gluten free cocoa tart is a super greedy dessert. Filled with an orange cream with an enveloping flavor.
Do you remember the Rossana candy? Rossana candies are typical Italian candies that all children loved. They were filled with cream, a cream so good that you fell in love with the first bite.
This orange cream has that flavor!
I added a few drops of natural rum flavoring to the cream and it tasted amazing.
The shortcrust pastry is made without butter and without oil, I added peanut butter to the dough which makes it crumbly and tasty.
The crunchy cocoa base and the “Rossana” orange cream will surprise you, as it happened to me.
Suitable for everyone, celiacs, lactose intolerant and for those who love to pamper themselves with a good and light dessert, without giving up their diet.
Perfect for breakfast, as a snack and also as a dessert at the end of a meal.
What more do you want?
Yes, the recipe!
Here’s what you’ll need to prepare it.
Shortcrust pastry base:
150 g of Rice Flour
20 g of Almond Flour
1 Egg
1 and ½ sp of Peanut Butter
10 g of Bitter Cocoa
30 g of Coconut Sugar
1 tsp of Cream of Tartar
70 ml of Almond Milk
Orange cream:
300 ml of almond milk
4 Yolks
2 sp of Acacia Honey
Q.b Vanilla flavor powder
1 Orange (juice) + Zest
10 g of Rice Starch / Tapioca / Corn
Q.b Natural Rum flavor
Decorate it with you like.
Planetary /Bowl
Whip
Fork
Baking paper
Round mold 18 cm
Non stick pan
Electric whisk
- The gluten free cocoa tart can be kept in the fridge for 2-3 days.
- I do not recommend freezing it because after thawing the cream will no longer have the right consistency.
- If you want the “Rossana” taste, you must not omit the rum aroma.
Method:
Preheat the oven to 180 degrees.
Prepare the shortcrust pastry; put all the ingredients in the mixer with the leaf hook or in a bowl, mix in all the ingredients and start kneading. Form a smooth and homogeneous dough.
Spread the pastry on baking paper, transfer it to the mold, pierce the bottom with a fork and cook at 180 degrees for 30 minutes.
Meanwhile, the shortcrust pastry cooks, prepare the orange cream.
In a bowl pour the egg yolks with the honey, whisk for 5 minutes, add the starch and continue to mix.
In a non-stick saucepan, simmer the milk with the orange juice, zest, vanilla and rum flavoring. When it reaches the temperature, pour the milk into the bowl, mix with a whisk and return to the heat. Cook over low heat until the cream has set completely, stirring constantly. When ready, pour it into a bowl, cover with cling film and let it cool.
Once the base is cooked, let it cool and then pour the cream inside. Transfer to the refrigerator for 3-4 hours.
Serve your gluten-free cocoa tart with fresh fruit of your choice.
