Chocolate Custard Tart and our Easter wrap-up
food.baby
food.baby
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Ingredients

  • Base
  • 1 1/4 cups (120g) tapioca flour
  • 1/3 cup (30g) almond meal
  • 2 heaped tbs (20g) coconut flour
  • 1/2 cup (45g) buckwheat or sorghum flour
  • 160 g coconut oil (or butter or ghee) (VERY COLD)
  • 1 egg
  • 2 ts vanilla extract
  • 2 tbs rice malt syrup
  • 2 tbs raw cacao
  •  
  • Filling
  • 400 ml coconut cream (I used Ayam brand)
  • 100 ml water
  • 2 whole eggs
  • 1 egg yolk
  • 2 tbs arrowroot flour
  • 1 tbs gelatin
  • 5 tbs rice malt syrup
  • 1 ts vanilla extract
  • 120 g very dark chocolate (Lindt 85% is good), grated or finely chopped

Instructions

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