Goat Milk

 

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.

 

* The gluten-free tart is egg-free and possibly to make vegan, soy-free and nut-free!

 

 

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Goats cheese, apple tart and pear is a simple puff pastry recipe topped with a drizzle of chili lime dressing. The simple and easy recipe requires 30 minutes to an hour preparation time, approximately 10 to 30 minutes cooking time, and can serves 5.

 

Ingredients:

 

• 1 tablespoon goat milk
• 8 oz. goats’ cheese – log-shaped chevre
• 14¼ oz. puff pastry
• 2 cooking apples
• 2 pears
• 2 limes – juice only
• 1 egg white
• 1 fresh red chili
• 1 tablespoon sugar
• 1 tablespoon olive oil
• salt and freshly ground pepper
• green salad

Directions:

 

•   Preheat the oven to 360F.
•   Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
•   Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
•   Peel, core and finely slice the apples and pears and toss with half the lime juice.
•   Using a hot, wet, sharp knife, cut the chevre in half lengthways.
•   Finely slice the chevre into thin, half-moon shapes.
•   Beat together the egg white and the goat milk.
•   Take the puff pastry rectangle and brush the egg white mixture around its edges.
•   Place alternate slices of apple and pear in neat lines across the rectangle, leaving a  2cm (¾in) gap of pastry     around the edge.
•   Place the chevre slices so that they overlap with the fruit slices.
•   Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats’ cheese has  browned.
•   Meanwhile, using a mortar and pestle, grind together the chili and sugar to form a paste.
•   Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.
•   Once the tart is cooked, remove from the oven and allow to rest for five minutes.
•   Drizzle over the chili lime dressing and serve with a green salad.

 

 

Nutritional facts:

The Puff Pastry recipe contains 446 Calories per serving; – Fat 29.8g, Protein 9.3g, Carbohydrates 33.6g, Sugars 17.1g, Fibre 2.4g, Sodium 0.5g.

 

 

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Goat Milk Chocolate Tart

 

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