Gluten-free cocoa pie with orange cream – Chocolate and orange are a perfect match for this pie.
Preparation time 1 hour and half
Make the orange custard cream (here the recipe) and let it cool down.
Make the cocoa shortcrust pastry (here the recipe) and refrigerate it for 1 hour. Take 2/3 of the dough and roll it out between two sheets of baking paper.
Butter and flour a cake pan and roll out the shortcrust pastry to cover the base and edges. Puncture the base of the tart with a fork.
Put the custard cream in the center and level.
Form lozenges with the remaining shortcrust pastry and decorate the edge with shortcrust pastry flowers as desired.
Place the tart in the refrigerator for 15 minutes and then bake in an
preheated oven to 180°C for 25 minutes.
Wait for the cake to cool down before you take it out of the cake mold.
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