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All Recipes, Desserts, Lactose Free
Chocolate Chili Tarts
The cayenne pepper adds a kick of spice to these sophisticated chocolate tarts made with Lactantia® Lactose Free 2% Milk.
Serves: 6 tarts
Preparation: 20 mins
Cook Time: 20 mins, Refrigeration: 4 hrs
Ingredients
Directions
- Preheat your oven to 350°F.
- In a bowl, mix together the coconut oil and cookie crumbs.
- Press the cookie mixture into 6 individual tart shells.
- Bake on baking sheet for 10 minutes, remove from oven and let cool on a cooling rack.
- Filling: In a bowl mix together, the egg yolks, cornstarch, vanilla, sugar, cocoa powder and cayenne pepper.
- In a small pot, bring the Lactantia® Lactose Free Milk to a boil. Pour the hot milk over the egg mixture slowly, while whisking to prevent cooking the eggs.
- Once fully mixed, pour the mixture back into the pot and cook on medium heat, while stirring, until the mixture is thick.
- Divide the chocolate mixture between the 6 tart shells and place in the fridge for 4 hours, until set.
- Sprinkle on cocoa powder before serving.