Gluten-free tart Chocolate and coffee

Inserted by Rosa Rizzo the

Ingredients for a 22 cm cake tin in diameter of tart

For the pastry

To fill:

  • 120 g of egg whites
  • 20 g of hazelnut flour
  • 30 g of coconut or brown sugar
  • 30 g of bitter cocoa powder
  • 50 g of dark chocolate


Sift the mixture into a bowl. In another bowl, beat the egg with the sugar and add the mixture to the powders. Also add the oil and start working. Add the coffee little by little (it is possible that the whole dose is not necessary), until a soft and non -sticky dough is obtained. Spread 2/3 of pastry on the baking sheet lined with parchment paper. Put in the fridge.

Prepare the filling: pour the egg whites at room temperature in a bowl, add the sugar and whip them until stiff with the help of the electric whisk or the planetary mixer. Also add the bitter cocoa and hazelnut flour with a spoon, with movements from top to bottom to not disassemble the mixture. Add the chopped dark chocolate and pour on the pastry.

Resume advanced shortcrust pastry and decorate as desired.

Bake at 180 degrees in a hot oven for 20 minutes.

Recipe made for Molino Marello by Letizia di Without it is good

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