Gluten and Dairy Free Chocolate and Cardamom Tarts

serves / makes 4
20 prep time
20 mins cooking time


For the pastry:

  • 125g gluten free plain flour
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the filling:

  • 100ml dairy free cream
  • 15g caster sugar
  • 100g dairy free dark chocolate
  • 10g dairy free spread
  • 1 teaspoon ground cardamom



  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line 4 individual sized tart tins with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the filling by placing the sugar, cardamom and cream into a saucepan
  11. Heat until just before it comes to the boil
  12. Stir in the chocolate and dairy free spread
  13. Pour into the pastry cases and allow to chill in the fridge for an hour before serving