Hungry for a secretly healthy, show-stopping dessert? Look no further than this gluten-free chocolate tart.
Picture this: It’s week zillion of quarantine, and you’ve baked more banana bread than you once thought was humanly possible. You long to make something more reminiscent of summer, a season which is apparently still going to happen this year despite us being locked indoors. (Rude.) The obvious choice to lift your summertime quarantine sadness would be ice cream, but let me remind you of what are objectively the best summer desserts: pies and tarts.
The only downside to the traditional dessert is that the crusts are often packed with refined flour, which can throw your gut bacteria out of whack and also raise your cortisol levels and make you more stressed. IDK about you, but I’m good on the stress front right now. That’s where this easy, gluten-free tart crust comes in.
In the latest episode of Alt-Baking Bootcamp, Well+Good’s healthy baking Youtube show, chefs Mia Rigden and Jenny Dorsey show us how to make a pie crust that’s grain-free, refined sugar-free, lactose-free, and gluten-free. (And yet still tastes amazing, promise.) The recipe uses a blend of almond flour and coconut flour in order to reproduce white flour without actually using it. For a hint of sweetness and flavor, the chefs add a dash of vanilla extract and coconut sugar, and the whole mixture is held together with ghee (or coconut oil, if you’re vegan). Once baked and chilled, you get a “crumbly, crispy crust,” as Ridgen puts it, that can hold its own against anything you’d find at a bakery.
Rigden and Dorsey make a chocolate tart using the gluten-free crust in the video, but you could fill it with basically anything, your heart desires, from lemon curd to mixed berries and coconut whipped cream. Watch the video to get the full gluten-free tart crust recipe. Your summer baking plans are officially saved.
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