Gluten-free tart Chocolate and coffee

Inserted by Rosa Rizzo the 16 April, 2021

Ingredients for a 22 cm tart diameter cake pan

For the pastry

180 g of natural flour mixture for tarts and Marello mill biscuits
1 large egg
50 g of rice oil
40 g of coconut sugar or integral cane
40 g of moka coffee

To stuff:

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

Method

Sift the mixture in a bowl. In another small bowl beat the egg with sugar and join the powder mixture. Add oil and start working. Add coffee shortly at a time (the dose may not be needed) until you get a soft and unficked dough. Spread 2/3 shortbread on the baking paper baking pan. Refrigerate.

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

Resume the advanced pastry and decorate to taste.

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

Tart with logo