Tarta de brownie sin gluten

Ingredientes

• 1 Gluten free pie dough (I used my gluten free pie crust recipe)
• 100 grams Dark chocolate (I used 75% dark chocolate)
• 100 grams Unsalted butter
• 90 grams Gluten free All-purpose flour
• 30 grams Dutch processed cocoa powder
• 1 teaspoon Baking powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1/4 teaspoon Xanthan Gum (omit if flour blend already contains xanthan gum.)
• 1/4 teaspoon Salt
• 2 large Eggs (room temperature)
• 200 grams Sugar
• 80 milliliters Oil (Use a neutral-flavored oil such as canola or vegetable oil.)
• 1 teaspoon Vanilla extract

Preparación

1. 1

   --- Pie crust ---

2. 2

   I usually make my gluten-free pie dough the day before and have it resting in the refrigerator.

3. 3

   Roll out the pie dough evenly until it is around a 12-inch circle. To make rolling the pie dough easier, I like to roll it out on parchment paper or Plastic wrap. (This will prevent it from sticking, and there is no need for extra flour on your surface, which prevents the pastry from drying out. It also makes the dough easier to lift onto the pie dish by lifting the plastic wrap and then flipping it over the pie dish).

4. 4

   Carefully transfer the dough without stretching it onto the 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Trim any excess dough around the edges of the pie dish leaving around 1 inch around the edge of the dish. Fold and tuck the excess dough around the inner edge of the pie dish. This will make a neat, thicker crust around the edge of the pie that is easier to shape.

5. 5

   Preheat the oven to 220°C/425°F.

6. 6

   After the dough has chilled, using a fork, dock the base of the pie crust by pricking the bottom of the pie crust several times. This will allow steam to escape and help prevent it from puffing up and helps the bottom stay flat in the dish.

7. 7

   Line the pie crust with parchment paper, leaving some overlap over the sides of the pie dish. Gently fill it using ceramic baking beads, uncooked rice, or beans. Be sure to get all the pie weights up to the edge of the crust.Bake in the oven for approximately 15-20 minutes until the edges of the pie crust are starting to turn a light golden brown.

8. 8

   Reduce the oven temperature to 190°C/375°F.Carefully remove the parchment paper and pie weights, and return the pie dish to the oven for a further 5 minutes. The bottom will be firm but not yet golden brown. Set the pie dish on a cooling rack while making the brownie filling.

9. 9

   --- Brownie filling ---

10. 10

    Reduce the oven to oven to 175°C/325°F/Gas mark 3.

11. 11

    Gently melt the chocolate and butter together in a bain-marie (by half-filling a pan with hot water with a bowl on top) over low/medium heat until the chocolate and butter have melted. Set aside to cool slightly.

12. 12

    Mix flour, cocoa powder, baking powder, xanthan gum, and salt, and set aside.

13. 13

    With an electric whisk or stand mixer, whisk the eggs and sugar together for at least 5 minutes until the egg and sugar mixture looks nice and frothy (This will help get that shiny brownie top). Add the oil and vanilla extract. Add the melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.

14. 14

    Add the flour mixture to the wet ingredients and fold in gently until there are no lumps and the mixture is smooth.

15. 15

    Pour the brownie batter into the par-baked pie crust and spread it out evenly. Tap the pie dish on the counter to release any air bubbles.

16. 16

    Place the pie dish back in the oven and bake for 25-30 minutes until a skewer inserted into the brownie comes out almost clean, with some pieces of brownie on the skewer, it is ready (Do not overbake).

17. 17

    Move the pie dish to a cooling rack. When the gluten free brownie pie is cool, cover and place it in the refrigerator for 30 minutes.

18. 18

    Store in an airtight container at room temperature. This pie can be served straight from the fridge, at room temperature, or reheat a slice in the microwave to have a warm brownie pie.