Chocolate Pudding Tart

Name: Chocolate Pudding Tart
Yield: makes 1 9 1/2-inch tart
Ingredients: 1 Shortbread Tart Crust, prebaked and cooled (recipe follows); 3/4 cup granulated sugar; 1/3 cup cornstarch; 1/2 teaspoon salt; 2 1/2 cups rice milk; 1 tablespoon Ener-G egg replacer; 2 ounces unsweetened baking chocolate, cut into small pieces (a serrated knife works best to break it up); 1/2 teaspoon pure vanilla extract; 1 1/2 cups Basic Gluten-Free Flour Mix (page 19); 1/4 cup plus 2 tablespoons confectioners’ sugar; 3/4 teaspoon xanthan gum; 1/8 teaspoon salt; 10 tablespoons dairy-free, soy free vegetable shortening; 2 tablespoons orange juice; (makes 1 9 1/2-inch tart crust)

December 9, 2011

My friend Amy has celiac disease and a dairy allergy. She says this tart is just perfect, and makes her feel “normal” again. She loves that she can share it with her non-food-allergic husband and kids, and that they gobble it just as voraciously. The shortbread crust is heavenly with the rich chocolate pudding.

Recipe notes

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