Gluten-free chocolate strawberry tart

Hotel Chocolat Chocolate Strawberry Tart, Yummy!
Hotel Chocolat Chocolate Strawberry Tart
Hotel Chocolat Chocolate Strawberry Tart Ingredients
I was recently approached by Hotel Chocolat, one of my favourite purveyors of all things chocolate, about reviewing one of their recipes. I jumped at the chance!

Hotel Chocolat is a British-owned company founded by Angus Thirlwell and Peter Harris over 15 years ago. With one goal in mind, "to make a better type of chocolate available to UK consumers bored by the mediocrity of that available in supermarkets and on the high street". They started as a catalogue-based business with an award-winning website and in 2004 opened their first uber-stylish store. Since then they have gone from strength to strength and their gorgeous stores can be found up and down the country.

With Christmas just around the corner their selection of Christmas presents will please even the die hard chocolate fans! I have got my eye on the Tiddly Milk Chocolate Reindeer, to fit in with my Winter Woodland Christmas.

Oh, and don't forget to get your loved ones their chocolate advent calendar ready for the 1st of December. They have a large selection, from the cute Childrens novelty shaped chocolate ones to the Luxury Truffles to Share advent calendar, which is perfect for you and your partner as there are two luscious truffles behind each window!

From their yummy selection of recipes, including Rocky Road Chocolate Brownies, Chocolate Coffee Cups and Chocolate Soup. I chose to make the Chocolate Strawberry Tart, but altered the recipe ever so slightly so it is gluten-free.

Chocolate Strawberry Tart (serves 10) - recipe adapted from Hotel Chocolat

Pastry

Ingredients
250g (4.5 ounces) gluten-free plain white flour
1/2 tsp Xantham Gum
100g icing sugar (5.2 ounces powdered sugar)
1 pinch of salt
1 tbsp Hotel Chocolat organic cocoa powder
200g butter
2 egg yolks, lightly beaten with 1 tbsp water


Cooking instructions
  1. Place all the dry ingredients in a large mixing bowl, add butter and rub in with the fingertips until mixture resembles fine breadcrumbs. Or use a food processor to save a bit of time!
  2. Make a well in the centre of your dry ingredients and add the egg yolk and water mix.
  3. Combine mixture with a wooden spoon, then knead by hand to form a ball of dough.
  4. Cover with cling film and place in a refrigerator for at least an hour before continuing.
  5. Lightly grease an 11-inch flan tin.
  6. Roll out the pastry so it is about 2mm thick.
  7. Now line the baking tray with pastry.
  8. Cover the pastry with greaseproof paper and fill with baking beans or chickpeas.
  9. Cook in pre-heated oven for 15-20 mins
  10. Leave to cool and remove the greaseproof paper and beans/peas.


Chocolate Praline Filling

Ingredients
50g Hotel Chocolat Classic Liquid Chocolat
200g Hotel Chocolat Smudge
200ml whipped cream

Instructions
  1. Bring cream to the boil in a pan on the hob or in a microwave proof bowl in the microwave and pour it over chocolate and smudge.
  2. Stir well and spread over pastry.
  3. Leave to cool.


Topping

Ingredients

150g sliced strawberries
100g strawberry jam

Instructions
  1. Add slices of strawberries.
  2. Heat jam until it becomes a runny glaze consistency, this can be done in a pan over the hob or in a microwave proof bowl in the microwave.
  3. Arrange strawberries on top of the praline filling.
  4. Spread jam over the strawberries.
  5. Allow jam to set in fridge and serve.

Below are pics of the delicious chocolate ingredients I was sent.

Hotel Chocolat Classic Smudge
Hotel Chocolat Liquid Chocolate
Hotel Chocolat Cocoa Powder
The recipe was easy to follow and simple to make. It's worth bearing in mind that although each section of the tart is made in short bursts, there are lengthy times in between to allow each layer to set properly. In other words, start well before you want to serve the tart. The portion sizes are perfect for a small slice of indulgent strawberry melt-in-the-mouth chocolate goodness! I would love to make mini single portion versions so I will definitely be making this gorgeous dessert again!

Next month I will be reviewing their The Sleekster Exuberantly Fruity™ Selection of chocolates filled with naturally zingy explosions of raspberry, cherry and mandarin, blueberry, blackcurrant and more. What a lucky girl I am! Even better, though, Hotel Chocolat are giving me a second box to giveaway to you, one of my lucky readers!

Have a sweet day!

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