Chocolate pudding tart
chocolate, dinner party, egg-free, gluten-free, grain-free, keto, nut-free, paleo, tiger nuts, vegan, vegetarian
tiger nut flour
very cold water
cans full fat coconut milk
400 ml each
monk fruit sweetener
Preheat oven to 375F.
Whisk together the tiger nut flour, arrowroot starch and salt.
Mix in bits of coconut oil using your fingers or a spatula (like with pastry) until crumbly.
Add ⅔ of the water and mix. Add more until it becomes a non-sticky dough. You may not need all of it.
Press evenly into a tart pan and bake for 35 minutes, or until golden around the edges.
Scoop out the cream from the coconut milk and add it to a small saucepan; it should be 1.5-2 cups of cream.*
Warm the cream with cocoa and monk fruit in a saucepan over low heat.
Remove from heat and stir in vanilla and salt.
Let cool slightly and pour into the crust to set in the fridge overnight.
*Reserve the water for smoothies.