{Gluten Free Chestnut Tarts}
  • 200g gluten-free flour blend (plus extra for rolling)
  • 90g butter, chilled and cubed
  • 2 tablespoons coconut milk
  • 200ml coconut milk, chilled
  • 200g unsweetened chestnut puree
  • 50g agave syrup
  • 1 teaspoon vanilla extract
  • 70g dark chocolate, melted (at least 70% cocoa content)
  1. Mix the flour blend and butter in a food processor and pulse until grainy.
  2. Add the coconut milk and pulse until it comes together into a dough.
  3. Flour your working surface well and place the dough on that surface. Knead it a few times to bring it together, adding more flour if it's too sticky.
  4. Wrap it in plastic wrap and refrigerate for 30 minutes.
  5. Roll the dough into a thin sheet and carefully cut small rounds - transfer these rounds of dough in your mini tart pans and press them well on the bottm and sides of the pans. Work carefully as the dough is delicate, but luckily it can be patched.
  6. Bake the crusts in the pre-heated oven at 350F - 180C for 15-20 minutes until golden brown,
  7. Let the crusts cool in the pans.
  1. Mix all the ingredients in a food processor and pulse until smooth.
  2. Cover the filling with plastic wrap and refrigerate for at least 4 hours.
  3. Spoon the filling into a pastry bag and pipe it into the chilled crusts.
  4. Store in the fridge until serving time.
Recipe by Pastry Workshop at https://pastry-workshop.com/gluten-free-chestnut-tarts-tarte-cu-piure-de-castane/