A gluten-free spin on a decadent classic.
For the base
- 1 cup almond flour
- 1/2 cup kodo millet flour
- 80 grams chocolate (melted and cooled): Chop 55% dark chocolate into small pieces and melt it in a double boiler or microwave
- 1 tablespoon butter
- 10 sticky seedless dates
- Pinch of salt
For the filling
- 140 grams chocolate (melted and cooled)
- 1/2 cup brown sugar
- 6 tablespoons kodo millet flour
- 3 tablespoons butter
- 2 tablespoons cocoa powder
- 2 eggs
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla essence
- Almond flakes for garnish
- Pinch of salt
Preheat oven. In the blender add the sticky dates and blend. Then add the remaining ingredients to form a dough. Mix it well.
Grease a tart tray with butter and spread the dough evenly on the bottom and sides. Refrigerate it for an hour.
Take it out of the fridge and set aside for 15 minutes. Bake for 10 minutes at 180°C. Remove from the oven and let it cool.
While the tart base is baking, prepare the filling. Separate the egg white and beat it until it forms white peaks. Add the butter, brown sugar, vanilla essence and egg yolk and beat together. Pour in the melted, cooled chocolate and mix well for a few minutes.
Sieve the kodo millet flour, cocoa powder, baking soda, baking powder and salt together. Add this to the wet ingredients slowly and beat the mixture quickly so that the flour is well mixed.
Finally, pour the filling mixture into the tart tray. Tap it so that there are no air bubbles. Bake it for about 20 minutes at 160°C. It is done when a toothpick inserted in the middle comes out clean.
Remove the tart from the oven and let it cool. Loosen the base and remove the tart from the tray.
Garnish with almond flakes and melted chocolate and serve.