Rich Chocolate Tart with Chickpea Pastry

What? Chickpea Pastry, are you crazy?

No my fellow chocolate lovers, I am perfectly sane (ish). Chickpea flour is subtly nutty and really is the perfect partner for a rich, decadent dark chocolate filling.

It is a bonus that it is also gluten free. This chickpea pastry recipe I have tested is definitely the easiest and tastiest recipe I have found.

The tart itself is exquisite in all it’s chocolate glory, smooth, rich and naughty.

PLEASE use Dark Chocolate of at least 70%, it really does make a difference to the tart.

Do you want a milky, sweet, odd tasting Cadbury’s chocolate tart or an amazingly more-ish, delicious and elegant dark chocolate tart? If you answered Cadbury’s, well I know where you live….

I used a bar of Madecaase 70% with coconut I had to hand. The coconut gave the tart a very subtle extra flavour and I LOVE Madecasse chocolate.

Print Recipe
Rich Chocolate Tart with Chickpea Pastry
Prep Time 55 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 55 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
Chickpea Pastry Case
  1. Follow the instructions for making the Chickpea Pastry tart - As above.
Chocolate Tart Filling
  1. Place the cream, sugar and salt in a pan and slowly bring to the boil. Remove as soon as the mixture boils up.
  2. Remove from the heat and add the butter and broken chocolate pieces. Breathe in the heady scent of the delicious melted chocolate. Stir until blended, be patient and keep stirring.
  3. Once combined stir in the milk. Keep stirring till shiny. Pour the mixture into the chickpea tart shell and leave at room temperature for 2 hours to set. (If you can wait that long)
  4. Slice and serve with a generous helping of Creme Fraiche.
Recipe Notes

Tip: If you like a firm tart, leave in the fridge overnight to set further.

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