Entice Gluten Free Chocolate Pear Tart – Gluten Free
Ingredients
For the Pastry
| 312ml (1 ¼ cups) | Entice Self Raising Rice Flour | |
| 1.5ml (¼ tsp) | Salt | |
| 30 ml (2 Tbs) | Sugar | |
| 115g (½ cup) | Cold Unsalted Butter, cut into pieces melted | |
| 1 | Egg yolk | |
| 15ml | LemonJuice |
For the Filling
| 115g | Plain dark chocolate, grated | |
| 4 | Small, firm ripe pears | |
| 1 | Egg | |
| 1 | Egg yolk | |
| 120ml (½ cup) | Concentrated Rice milk, made with ratio of 1 part rice milk powder to 2 parts water, or use single cream | |
| 2.5 ml (½ tsp) | Vanilla essence | |
| 45ml (3 Tbs) | Caster sugar |
Method
Preheat the oven to 200°C.
For the Pastry : To the flour add salt, sugar and butter. Rub in the butter, as you would for wheat based pastry. Stir in the egg yolk and lemon juice. As the mixture contains no gluten, it does not need kneading.
Place pastry dough into a greased 25cm tart dish, and work it in to line the dish. Use a round straight glass to roll the pastry. (It is like working with playdough).
Sprinkle with the grated chocolate. Peel, halve and core the pears. Cut into thin slices and arrange onto the chocolate.
Whisk the egg, egg yolk, rice milk and vanilla and pour over the pears. Sprinkle sugar over the top.
Bake on baking sheet for approximately 30 minutes. Serve warm.
