My favourite tart recipe in the world is Donna Hay’s Dark Chocolate Pretzel Tart. Dark chocolate and salt? The best combination ever. Ever.
(Her recipe is in Issue 64 2012)
And here is my egg-free, FODMAP-friendly version:
- 120g gluten-free digestive biscuits
- 120g gluten-free pretzels
- 180g butter, melted
- 375g dairy-free dark chocolate
- 1 1/4 cups coconut milk
- 2 tbsp of your fave liqueur (I used drambuie)
Process the biscuits and pretzels to crumbs and add the butter until combined. Press into a tart tin and throw in the fridge for about an hour.
Place dark choc, coconut milk and liqueur in a saucepan and stir over low heat until melted. Pour into biscuit base and refrigerate until set.
The above pic is decorated with coconut chips – they are delish and have no preservatives added.
If you have extra pretzels and chocolate leftover, dip the pretzels in melted chocolate and use them to decorate the top.