Wicklewoods Gluten Free Chocolate Lemon Lime Tart Recipes

COCOA-NUTTY LIME TART

Steps:

• Preheat oven to 325°F. Grease 9-inch tart pan with removable bottom.
• In large microwave-safe bowl, heat butter and chocolate on high in 30-second intervals until just melted; stir in coconut. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 20 minutes or until firm. Cool completely.
• In large bowl with mixer on high speed, beat cream cheese until smooth. From limes, grate 1 teaspoon zest and squeeze 1/2 cup juice; beat into cream cheese along with condensed milk until blended. Pour into cooled crust; chill 2 hours or until set. Can be made up to 1 day ahead. Garnish with lime slices and zest.

WICKLEWOOD'S GLUTEN FREE CHOCOLATE, LEMON & LIME TART

Steps:

• Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
• Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
• Wrap in Clingfilm and place in the fridge for 30 minutes.
• Preheat oven to 200c.
• Roll out the pastry on a lightly floured surface and use to line the tin.
• Line with baking parchment and baking beans.
• Bake for 15 mins, then remove beans and paper and set aside.
• Turn the oven down to 170c.
• Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
• Add the cream and zest and juice of the lemon and lime, mix well.
• Pour the mixture into the pastry case and smooth the top.
• Bake for 30-35 mins or until set.
• Allow to cool, serve.

LEMON AND LIME TART

Steps:

• Spray 10-inch tart pan with removable bottom with cooking spray.
• Whisk all-purpose flour, cake flour and salt in medium bowl.
• Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
• Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
• Meanwhile, heat oven to 375°F.
• Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
• Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
• Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.