Gluten Free Chocolate and Cointreau Tarts

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   To make the pastry, rub the flour and butter together until it resembles breadcrumbs.

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   Add the egg yolk and water and bring the mixture together into a ball of dough.

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   It should be quite sticky as the gluten free flour will absorb more water than regular flour.

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   Wrap the ball in clingfilm and chill for at least 30 minutes.

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   Preheat the oven to 180C/350F.

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    5.

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    When chilled, remove the pastry from the fridge and place a small ball of dougn into each hole of a mini-muffin tin.

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    With your fingers, press the dough into the hole until you have a cup shape.

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    6.

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    Bake for 15 minutes until golden brown.

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    Allow to cool in the tin for 10 minutes before removing to a wire rack to cool completely.

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    7.

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    Put the dark chocolate into a heatproof bowl.

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    In a saucepan, heat the cream until its just about to boil.

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    Pour it over the chocolate and stir until melted.

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    Add the alcohol to taste and stir until combined.

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    Place a teaspoon of the mixture into each tart shell and chill until set.

* Per serving · 4 servings · Values may vary.

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