Decadent and chocolaty yet low-FODMAP, these tarts are the ultimate sweet snacks. If you bake them in larger pans, they’re great as a special dessert, too. Depending on your tolerance to sugar, start with no more than one small tart and see how you go. Use any leftover meringue to make individual meringues.
Ingredients
For the Pastry
- 4.7 ounces (133 g) white rice flour
- 0.8 ounces (22 g) tapioca flour
- 1.6 ounces (45 g) potato starch
- Pinch of salt
- 1 heaped (about 13 g) tablespoon sugar
- 3.5 ounces (100 g) butter, cut into small pieces
- 1 medium egg
For the Filling
- 10.33 cups (315 ml) lactose-free milk
- ¼ cup (50 g) superfine granulated white sugar
- Pinch of salt
- 3 egg yolks, lightly beaten
- 3 ounces (85 g) dark chocolate, broken into pieces
For the Meringue
- 3 pasteurized egg whites
- 2.5 ounces (70 g) superfine granulated white sugar
How to Make It
- First, prepare the pastry. Preheat the oven to 350°F (180°C, or gas mark 4). Blend all the ingredients in a food processor. Remove the dough from the processor and add a little more rice flour if it is too wet. Press the dough into eight 3-inch (7.5 cm) tart pans or four 4.5-in (11.5 cm) pans. Place a circle of parchment paper on top of each pan of dough, fill with dried beans or rice and blind bake for 5 minutes. Remove the paper and beans or rice, and cook for another 10 minutes. Cover with aluminum foil if the edges start to burn. Remove from the oven and let cool.
- Meanwhile, prepare the filling. Heat the milk in a double boiler and then add the sugar and salt. Heat until the sugar is dissolved. Add a couple of tablespoons (30 ml) of the milk mixture to the eggs and mix briskly. Keeping the milk on the heat, add the yolks to the milk. Continue stirring until the mixture thickens a little. Add the chocolate and stir until it dissolves. Keep heating while stirring until the custard coats the back of a metal spoon. Divide the mixture between the pastry shells.
- Prepare the meringue. Beat the egg whites with an electric mixer to form soft peaks. Add the sugar one spoonful at a time, beating continuously. Keep beating until stiff peaks form. Pile the meringue onto the tarts. Place the tarts on a baking sheet and place under a broiler (but not too close to it) until the top is toasted. Watch closely as this will happen quickly. Place in the fridge until the custard is set, at least 2 hours. Store in the fridge for 2 to 3 days.
