Chocolate Gingerbread Tarts
- 3/4 cup low FODMAP plain flour
- 1/2 cup almond meal
- 1/4 cup brown sugar
- 1 tsp ginger
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 2 tbsp coconut oil
- 40 grams butter
- 200 grams dark chocolate
- 1/3 cup lactose free thickened cream
- 1 tsp coconut oil
Preheat the oven to 180 degrees Celsius.
In a large mixing bowl, combine the flour, almond meal and brown sugar and spices, and stir to combine.
In a separate bowl, melt the 2 tbsp coconut oil and butter together in the microwave.
Add the oil/butter mixture to the dry ingredients and stir until a smooth dough forms.
Divide the dough in three and press it into the bases and sides of three mini tart cases.
Place some greased proof paper on top of the bases and fill them with baking beads or raw rice.
Bake the tarts in the oven for 10 minutes or until golden.
While the tarts cool, make the chocolate ganache filling by slowing melting the dark chocolate, lactose free cream and tsp of coconut oil over a double boiler or in the microwave.
Pour the ganache into the tart cases and refrigerate until set.