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Gluten Free Chocolate Tortes…Tarts?

Can someone explain to me the different between a tort and a tart?

Being a business student when I hear “tortes” I immediately think of the business law “tort” which means any wrong doing in which damages may be sought.

And now you’re completely bored and have eyes that are glazed over. I apologize. Just like I apologize for these pictures (again). Must learn to take better pictures more quickly. Doh.

These tortes/tarts/whathaveyous aren’t complicated by legal mumbo jumbo but they are delicious. And gluten free! See, as I mentioned before Laurie doesn’t eat gluten so I had to make dishes without gluten and I definitely wanted a dessert like dish. I figured that chocolate is generally an all around winner so I made these.

I used Helen of Tartelette Chocolate Truffle Tarts recipe. Helen uses a combination of many different flours which is a great investment if you don’t eat gluten, but not so much when you’re making one party’s worth of food. Those flours add up really quickly unfortunately. While looking at all of these flours I saw Red Mill’s Gluten Free All Purpose Flour mix, so I grabbed that.

It worked like a charm. The shells tasted like, well pre-baked pastry shells.

Helen has a chocolate ganache on top of these guys, but I was running out of time so I didn’t put it on. Even without the extra chocolate layer they were super duper chocolatey and delicious.  I wish I had remembered to grab some raspberries to serve with these guys or had planned ahead a little bit more and made some whip cream, but really they’re so rich and delicious that the whipped cream wasn’t missed. Raspberries, however, are always missed. Always.

Some of them wouldn’t pop out of their molds so they got served in the mold which seemed to work just fine.

Gluten Free Chocolate Tortes/Tarts

If you don’t need to eat gluten free, just substitute regular all purpose flour. If you wish to use the individual flours a la Helen, please see her recipe. Since I didn’t make them that way I’m not going to post those proportions.

Adapted from Helen of Tartelette.

Makes 12 2.5″ (if measuring the bottom)/3″ (if measuring from the top) mini tarts

For the chocolate crust:
1 stick unsalted butter, at room temperature
1/2 cup  unsifted powdered sugar
3 egg yolks
pinch of salt

1 1/4 cup Gluten Free All Purpose Flour – I used Red Mill’s. (Note: Helen says to use 1 1/2 c. all purpose flour if not making a GF crust. I honestly can’t remember if I did 1 1/4 cup of the gluten free all purpose flour or if I used 1 1/2 cup since there were three gf flours measuring 1, 1/4, and 1/4. I assume I didn’t read her note and just added them up since that’s how I roll. And I don’t read instructions)

1/4 cup  unsweetened cocoa powder

For the chocolate truffle filling:
8 ounces bittersweet chocolate
12 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/4 cup  strong brewed coffee
4 large eggs

Prepare the crust:
In a mixer with the paddle attachment, whip the butter and sugar together until light and fluffy – at least 5 minutes. Add the egg yolks and salt until mixed together.Add the flour and cocoa powder and mix until just incorporated. Pour out the mixture on to a lightly floured surface (remember to use the GF flour!) and work the dough until its a smooth ball. Don’t do this in the mixer though, it could toughen up the dough. Wrap and chill for an hour.

Preheat oven to 350F with a rack in the middle. After the dough has chilled, roll it out on a lightly floured surface and cut out dough rounds with the largest biscuit cutter you have. Mine was 3.5″ wide. Transfer the rounds to the tart molds, if they rip while putting in the molds just patch with left over dough. Line each tart with parchment paper and fill with pie weights or beans. Bake for 10 minutes. Remove the weights and parchment paper, do not turn off the oven.

Prepare the filling:

Put the chocolate in a bowl and set aside. In a saucepan, add the butter, sugar and coffee and bring to a boil over medium heat. Pour the mixture over the chocolate and don’t touch it for 2-3 minutes. After 3 minutes gently stir it until smooth (yes, this really really does work). Add the eggs one at a time mixing quickly until everything is smooth. Divide the batter among the tart shells. You can fill them up to the top. I had left over filling…which mysteriously vanished after a while and I didn’t have any. Bake the filled shells for 10 minutes.

Let cool completely then serve with whip cream, raspberries, strawberries or just a spoon.

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