Bake of the Week: Dark chocolate and coconut tart (serves 8-10)

Thanks to Bacofoil for this delicious recipe.

You’ll need

100g gluten-free plain flour

100g ground almonds

25g milled linseed

1-2 tbsp brown rice or maple syrup

50g coconut oil, melted

2 tbsp water

300g full fat coconut milk

300g dark chocolate

1 tsp vanilla extract

60g brown rice or maple syrup

Method

Preheat the oven to 170C fan/190C/Gas 5. Line a rectangular or round baking tin with Bacofoil Non-Stick Baking Paper. Make sure the sides are 2cm deep.

To make the pastry, combine the flour, almonds and linseed in a bowl. Mix the brown rice syrup into the melted coconut oil then drizzle over the flour mixture.

Use a knife to chop and mix until it becomes evenly clumpy. Add 2 tbsp of cold water and mix again until the mixture starts to clump together.

Press the crumb into the lined tin so it evenly covers the base and sides. Prick the surface with a fork. Scrunch up another piece baking paper, unfold and place on top of the pastry base. Fill with baking beans then bake for 20 minutes.

While the base is cooling, make the filling. Break the chocolate into a heatproof bowl, add the vanilla and rice syrup. Heat the coconut milk in a small saucepan until hot then pour over the chocolate and stir until everything is melted and mixed. Pour into the pastry case and smooth over. Allow to cool, then chill until set.