Gluten Free Triple Berry Chocolate Tart

I created this tart by adapting two separate recipes:

• Chocolate Tart Shell recipe from Gluten Free Baking Classics by Annalise G. Roberts
• Filling recipe from the Canadian Living website 

The result was a crunchy cookie crust with rich chocolaty center and the oh-so-yummy tartness of the berries!!!!

Chocolate Tart Shell 

1. Preheat oven to 350 deg F and move the rack position to the center shelf. Prepare a 9 inch tart pan with removable base by greasing with baking spray and dusting with rice flour. 
2. In an electric mixer or food processor, mix the following: 
3. 3/4 cup plus 1 tbsp GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup) 
4. 1/3 cup granulated sugar 
5. 1/4 cup non-sweetened cocoa powder 
6. 1/2 tsp xantham gum 
7. 1/8 tsp salt 
8. To the above flour mix, add 5 tbsp cold unsalted butter until a crumbly mixture is formed. Add 1 tsp vanilla extract and press the mixture gently to the bottom and up the sides of the prepared tart pan. 
9. Bake the tart shell in the oven for 18 minutes. Cool the pan on a rack or put it in the refrigerator until the filling is ready! 

Chocolate Ganache Filling:

1. In a bowl, chop 8 oz of dark chocolate (I used 8 semi sweet chocolate cubes) and keep aside.
2. Boil 1 1/2 cups of 35% whipping cream in a saucepan. 
3. Add the boiling cream to the chocolate and let it stand for 2 mins.
4. Whisk the cream/chocolate mixture until the smooth, silky ganache is formed.
5. Pour the ganache into the chocolate shell and refrigerate for atleast 2 hours.

Berry Toppings:

1. About 45 mins before serving, arrange the blackberries (~170 gms) around the edge of the tart and one in the center, with raspberries (~170 gms) inside blackberries and around the center blackberry.
2. Fill the remaining space with blueberries (~170 gms). 
3. In a microwave, heat up 1/4 cup raspberry or blueberry jam mixed with 1 tbsp Grand Marnier for 40 seconds. Brush the jam mix over the berries.

And the heavenly Triple Berry Chocolate Tart is ready to be devoured. Remove the pan sides just before you are ready to serve!

Gluten Free Angel Food Cake with Pineapple Pudding and Strawberries!

 I created this cake by adapting two separate recipes:

• Angel Food cake recipe from Gluten Free Baking Classics by Annalise G. Roberts
• Angel Lush with Pineapple recipe from the Kraft Website

The result was a light, fluffy and fruity cake perfect for a hot summer day!

GF Angel Food Cake:

1. Preheat oven to 400 deg F and move the rack position to second shelf from the bottom
2. In a bowl, mix the following:
   • 1 1/2 cups egg whites
   • 1 1/2 tsp cream of tartar
   • 2 tsp vanilla extract
   • 1/2 tsp almond extract 
3. Beat the egg mixture until egg whites form soft peaks
4. Add 1 cup granulated sugar (1/3 cup at a time) to the foamy egg whites and keep beating the mixture until stiff peaks form
5. In a separate bowl, mix the following:
   
   • 1 1/4 cups of icing sugar
   • 1 cup GF flour (prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
   • 1/2 tsp xantham gum or guar gum (i didnt have guar so used xantham)
6. Fold the flour mixture into the egg whites (1/3rd flour mixture at a time)
7. Pour the batter into a 10 inch bundt or tube pan (i used 9 inch and it still worked). Remember not to grease the pan- I did that and it came back to haunt me!
8. Put the pan in the oven and bake for 35 minutes- the cake should turn golden!
9. Now comes the tricky part- take the pan out of the oven and invert it over an empty wine bottle and let it cool completely (this is where non-greased pan helps!)
10. Once the cake has cooled completely (took ~20 minutes), loosen the cake with a knife, invert and put on a serving plate.

 Adding Pineapple Pudding and Strawberries:

I followed the recipe and steps exactly as detailed on the Kraft Website. I created two layers instead of three.

And voila there you have a scrumptious sugary delight!!!! 

About this blog!

About two and a half years ago, I was diagnosed with Gluten Intolerance after years of uncertainty! While I was extremely happy to know the root cause of all my ailments, embarking on a gluten-free diet meant limited access to tasty desserts (beyond the token brownies and cookies available at most food stores).

Hence began my never ending search for recipes that work and when presented the right way cant be distinguished as Gluten Free.

This blog is dedicated to my trials with numerous such recipes. I try to mix and match recipes that I find online or in books and will present to you those that work. I will also put links/references to where I found these recipes to give due credit to those that created them!

I hope you enjoy these desserts as much as I enjoy baking them and serving them to my unsuspecting friends and family :=)