For Pastry 1 cup rice flour
1/2 cup almond meal
1 egg, beaten
50g butter, cold and chopped
1 tbsp cocoa powder
Water to combine
For Chocolate Filling 120ml low fat cooking cream (I used Bulla)
150g dark chocolate
Decoration 1 punnet raspberries
Preheat oven to 180°C.
To make the pastry, combine the dry ingredients (rice flour, almond meal, cocoa powder). Create a well in the middle, add the egg and butter, mix well. It is a bit crumbly when it comes together, add a little water to make it a bit easier to handle.
The dough is hard to roll so using a fluted tart pan, just press the dough into the base, making sure you fill the entire case. Place in the oven for 10-15 minutes.
Meanwhile, fill a saucepan/pot with water so it is a bit less than half-full. Bring to the boil and place a heat-proof bowl on top.
Melt butter and chocolate. When most of the chocolate is melted, add the cream slowly. Lightly beat the egg with the milk and pour into the mixture, incorporating all ingredients. Be careful to not burn the mixture, stir continuously for about a minute till it is combined.
Take bowl off the heat and turn off the oven. Carefully pour the chocolate filling in the tart pan, replace in the oven (switched off but still hot) for around 15 minutes.
Allow tart to cool for a few minutes and before it sets, get your fresh fruit and decorate. I used raspberries but you could use any fruit you like really.
Chill in the fridge for at least 2 hours before serving.