Chocolate Shortbread Tarts
Chocolate Shortbread Tarts
This gluten-free shortbread tart recipe comes from Chrystal Carver, a recipe-developer and author, in her forthcoming cookbook, ‘Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.’ For more information, please visit www.glutenfreepalate.com or www.facebook.com/glutenfreepalate.
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Servings
6
Ingredients
- 2 cup all-purpose gluten-free flour blend*
- ½ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon xanthan gum or psyllium husk powder
- 1 cup butter (2 sticks), softened
- 1½ cup whipping cream
- 2¼ cup (1 12-oz bag) gluten-free semi-sweet chocolate chips
Directions
- Preheat the oven to 325 degrees F. Position the oven rack in the center of the oven.
- In a medium mixing bowl, combine the flour, sugar, cocoa powder, and xanthan gum. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Form the mixture into one big ball.
- Knead until smooth. Separate the dough into 6 even balls, press the dough evenly into 5-or 6-inch tart pans.
- Bake until firm in the center, 12 to 15 minutes. Remove from the oven and cool on a wire rack.
- In a medium saucepan, bring the whipping cream to a boil over medium heat, stirring frequently. Remove from the heat and add the chocolate chips. Let stand for five minutes, then stir until smooth. Cool for 15 minutes.
- Fill each tart with the chocolate ganache. Let cool completely before removing from the pan. Store in an airtight container in the refrigerator. Serve cold.