Here is a final recipe in my gluten free Halloween baking series and I have saved a real good’un for last. These decadent chocolate tartlets are a more mature take on traditional Halloween treats. The sweet chocolate almond filling is topped with dark chocolate ganache and encased in a gluten free pastry crust. The spider web piping takes a little practice, but once you have the right consistency you’ll be creating mini masterpieces in no time!
Gluten Free Halloween Recipe: Spider Web Chocolate Tartlets (Makes 10)
- 1 x quantity gluten free sweet short crust pastry (I highly recommend this Naomi Devlin recipe)
For the filling
- 65g milk chocolate
- 35g butter
- 35g ground almonds
- Half a tsp vanilla essence
- 2 medium egg whites (keep the yolks as they can be used for the pastry egg wash)
- 45g caster sugar
- 25g gluten free plain flour
For the ganache
- 50g double cream
- 25g caster sugar
- 20g butter
- 50g good quality dark chocolate
- 20ml warm water
For the icing
- 100g royal icing sugar
- Preheat the oven to 180C.
- Roll out the pastry and place into small pre-greased tartlet cases. Prick the bases then bake them blind for 10 minutes, remove from the oven and eggwash the pastry. Finally bake uncovered for a further 5 minutes until golden.
- Turn the oven down to 160C.
- Time to make the filling! In a small pan, melt the milk chocolate and butter over a low heat. Once completely smooth, remove from the heat and stir in the almonds and vanilla extract.
- In a bowl, whisk the egg whites with an electric whisk for 2 minutes then add the caster sugar. Continue to whisk until the mixture has thickened to form stiff peaks.
- Carefully fold the chocolate mixture into the eggs. Try not to overwork it as you want to keep as much air in the mixture as possible.
- Now fold the flour into the mixture until everything is totally combined.
- Spoon the filling into the tartlet pastry cases until they are 3/4 full. Pop them in the oven to bake for 5 minutes, which will firm up the filling. Set them aside to cool while you make ganache.
- For the ganache, heat the cream, butter and sugar in a pan over a very low heat. You want to gently dissolve the sugar in the cream without it boiling.
- Break the chocolate into small pieces and place ina heat-proof bowl. Pour the hot cream mixture over the chocolate and leave for a couple of minutes until the chocolate has melted. Now add the 20ml water and stir well to achieve a nice, smoothly consistency.
- You can now top the tartlets with a layer of ganache. Smooth the ganache with a palate knife and then leave them aside to set.
- Once the tartlets have set, you can pipe on your cobwebs! Mix the icing sugar with a little water to achieve a toothpaste-like consistency. Transfer the icing to a piping bag with a very small nozzle (or alternatively cut the end of a disposable piping bag) and then pipe on your spooky patterns.
These tartlets are great both hot or cold. Warm them in the oven for 5 minutes at 160C and serve with ice-cream for a reeeeally delicious gluten free Halloween dessert. They also keep well for a few days, stored in an airtight container in a cool place. Happy gluten free Halloween!