Make one 8inch Tart
Shortbread tart Crust
1 1/2 cups all-purpose Flour 1/8 teaspoon salt
1/4 cup powdered sugar 10 tablespoons vegetable shortening (dairy free)
3/4 teaspoon xanthan gum 2 tablespoons orange juice
Preheat the oven to 350 degrees
1. In a mixer, whisk together the flour, sugar,xanthan gum and salt.
2. Add the shortening one tablespoon at a time , and mix for one minute (until coarse meal texture).
3.Add the orange juice and mix until the dough forms a ball.
4.Put the dough on a parchment paper and top with another sheet of parchment paper. With a rolling pin flat the dough big enough the fit your tart pan.(make it about 1 inch bigger to be able to fold the border).
5.Remove the top sheet of parchment paper and flip the dough into the pan. Gently peel off the second paper.
Press the dough down to the pan , trim the sides. Punch the bottom of the tart about 6 times with a fork.
6.Bake the tart for 20 minutes, until lightly golden. Let cool completely before filling
3/4 cup sugar 1 tablespoon Ener-G egg replacer
1/3 cup cornstarch 2oz. baking chocolate
1/2 teaspoon salt 1/2 teaspoon vanilla extract
2 1/2 cups rice milk
1.In a saucepan ,whisk together sugar,cornstarch and salt. Add the rice milk and whisk until combined.
Add the egg replacer, whisking until light and frothy.
2.Set the saucepan over medium heat. Add the chocolate in pieces and whisk until it comes to a slow simmer and has thickened (about 5 minutes).
3.Once it has thickened to a pudding consistency, reduce the heat to medium-low and cook just below a simmer,stirring for 20 minutes. The pudding will become darker. Once really thick , remove from the heat ,whisk in the vanilla and pour into the tart crust.
4.Chill in the fridge for 3 hours.
Bon Appetit !
This recipe was inspired by "The Allergen-Free Baker;s Handbook" from Cybele pascal.