Wicklewood’s Gluten Free Chocolate, Lemon & Lime Tart

A delicious dessert that is best served with a huge helping of clotted cream…Sooo Yummy! Prep time includes chilling time,,,(the pastry not you.)

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• 4 1⁄2 ounces  gluten-free flour, mix
• 1⁄4 teaspoon xanthan gum
• 2 1⁄2 ounces icing sugar
•  salt
• 2 1⁄2 ounces  cold butter, cubed
• 1  ounce cocoa powder
• 3  eggs
• 4 1⁄2 ounces caster sugar
• 7  fluid ounces  double cream
• 1  lemon, juice and zest of
•  lime, juice and zest of

Directions

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