Chocolate Shortbread Tarts

Chocolate Shortbread Tarts
Staff Writer
Chocolate Shortbread Tarts
Mary Bernsen

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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6
Servings
837
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

For the Crust

  • 2 Cups 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

For the Chocolate Ganache

  • 1½ Cup whipping cream
  • 2¼ Cups (1 12-oz bag) gluten-free semi-sweet chocolate chips

Directions

For the Crust

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.

For the Chocolate Ganache

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.

Nutritional Facts

Total Fat
45g
64%
Sugar
58g
64%
Saturated Fat
22g
92%
Cholesterol
32mg
11%
Carbohydrate, by difference
99g
76%
Protein
11g
24%
Vitamin A, RAE
91µg
13%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
98mg
10%
Choline, total
8mg
2%
Fiber, total dietary
8g
32%
Fluoride, F
2µg
0%
Folate, total
30µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Niacin
1mg
7%
Phosphorus, P
154mg
22%
Selenium, Se
8µg
15%
Sodium, Na
441mg
29%
Vitamin D (D2 + D3)
1µg
7%
Water
68g
3%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.