Goat Milk

Nov 13 2019

How To Make Goat Milk Chocolate Tart – Popular Dessert Recipe

Image result for gluten and egg free chocolate tart

This is a gluten-free chocolate tart, is also egg-free. The recipe requires 30 minutes to an hour preparation time, approximately 30 minutes cooking time, and serves 8.

Ingredients:

12 fluid oz. goat milk
4 oz. dairy-free margarine or butter (goat)
3½ oz. gram flour and /3½ oz rice or potato flour, or 7 oz. gluten-free and wheat-free
flour
1 level teaspoon xanthan gum (available in Amazon stores and in some
supermarkets)
1 fluid oz. cold water
½ oz. corn flour
3 oz. dark dairy-free chocolate; 70% cocoa solids minimum
2 tablespoons Cointreau, Grand Marnier or brandy
3 ripe pears

Directions:

Sift the flour or flours with the xanthan gum into the bowl of a food processor.
Cut the margarine or butter into the flour and blend it until it resembles breadcrumbs.
Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.
Remove from the processor, wrap and chill for 30 minutes.
Pre-heat the oven to 350 °F.
Remove the pastry from the fridge. Roll it out onto a well-floured board and line 8-9in loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans.
Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.
Meanwhile, gradually mix the milk into the corn flour and heat slowly, stirring continually until it thickens. Cook for a minute or two then remove from the heat.
Break up 2½ oz. of the chocolate and add it to the corn flour mix, stirring until it is all melted.
Stir in the liqueur or brandy.
Quarter the pears, core and peel them and arrange them, pointed side to the middle, in the flan dish.
Spoon the chocolate sauce over the pears and allow to cool entirely.
Grate over the remaining chocolate before serving.