A decadent mix between a warm brownie and dark chocolate truffle, our gluten-free chocolate tart features a rich, silky chocolate filling you won't soon forget. Great served with freshly whipped cream, a scoop of ice cream, or a drizzle of caramel.
Crust: White Rice Flour, Brown Rice Flour, Tapioca Starch, Potato Starch, Sugar, Butter, Eggs, Fresh Lemon Juice, Sea Salt, Xanthan Gum.
Filling: Semi-Sweet Chocolate, Heavy Cream, Cane Sugar, White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Cinnamon Salt.
Contains milk and eggs. Processed in a facility that handles tree nuts.
BAKING INSTRUCTIONS: Preheat oven to 350 degrees. Remove tart from plastic wrapping. Bake on a cookie sheet about 30 minutes or until filling puffs slightly at edges and center is softly set. Best cooled before eating. When serving, cut through paper tart pan for easy plating. For convection ovens, adjust time and temperatures accordingly. SERVING IDEAS: Decorate by dusting powdered sugar or with chocolate curls. Tastes heavenly served with vanilla ice cream or whipped cream.