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.
If you don’t have a tart pan, you can make mini tarts using a muffin or cupcake pan. Separate the dough into 12 even balls. Press each ball into the bottom the muffin or cupcake pans. Bake for 10-12 minutes.
For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to 1 cup white rice flour + ½ cup tapioca flour + ½ cup potato starch, or use your preferred gluten-free flour blend.
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.