Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chocolate Peppermint Tart.
I’ve put my Christmas decorations up a little bit earlier this year – I think we could all do with a bit of festive cheer after this year! Luckily I had my niece Eva to help out – she is three this year and is very excited by all the Christmas lights.
My tree is decorated with felt toys making it somewhat cat and kid proof. I’ll share some pictures in another post this week.
Today’s recipe is for these cute little candy cane chocolate tarts. I’ve used this type of chocolate ganache in a few of my recipes – I actually stumbled across the recipe by mistake. I was trying to make chocolate truffles but the mix was too soft to shape into chocolates. Not wanting to have any food waste, especially with chocolate, I repurposed into a chocolate tart for dessert that night. Rather than a pastry recipe for the tart shell I’ve made a chocolate shortcake biscuit base instead. I think it is easier to make and stays crispier with the chocolate filling – any leftovers can also be baked into cookies or stored in the freezer for a later date.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Chocolate Peppermint Tart then you might like to try one of my other baking recipes:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
- Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
- Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Chocolate Peppermint Tart (Gluten & Dairy Free)
For the base:
For the filling:
Whisk together the dairy free spread and icing sugar until light and fluffy
Beat in the egg
Stir in the gluten free flour, peppermint extract and cocoa powder
Wrap in cling film and chill in the fridge for an hour
Preheat the oven to 180 oC
Roll out the dough until 3mm thick
Line 6 individual flan tins
Any remaining dough can be made into cookies or frozen to use at a later date
Bake in the oven for 12 minutes
Set aside to cool while you make the filling
Place the sugar and dairy free cream into a saucepan
Heat until just before it comes to the boil
Stir in the pepeprmint extract, chocolate and dairy free spread
Pour into the flan cases and chill in the fridge for two hours
Top with a candy cane prior to serving and a dust with a little icing sugar