Chocolate and Strawberry Tart
Originally uploaded by tiny_teesha
To make crust, mix 150g hazelnut meal with 110g of margarine (add more if necessary) it should crumble like bread crumbs, with 75g caster sugar (for my taste buds i will add more, but my guests LOVED it because it wasn't "too sweet" like all my foods are!), and an egg yolk, and 1/4 cup corn flour.
Freeze for about 15 minutes. (or refrigerate it for 30mins)
Grease 22cm tin and roll pastry between 2 sheets of baking paper or glad wrap. Position over tin. Put in 180C oven for 20 minutes. If it puffs too much, pat it down with a spoon and re-arrange the pastry.
Spread jam over the crust. Return to oven for 2 minutes and let cool.
Heat 160mL coconut cream in a saucepan, remove from heat and add 25g of margarine, 200g GFCF chocolate and whisk until smooth. Add a teaspoon of gelatin to help it set.
Pour mixture over cooled pastry and refrigerate for 2 hours before serving. Lasts probably 3 days, if you can pace yourself. Coconut milk only should last 3 days refrigerated, so eat it fast.
Top the tart with strawberry halves, and add a syrup of your taste (chocolate or berry)!
Enjoy
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