Charcoal Shortbread Crust;
3 cups gluten-free flour
1/2 cup raw cane sugar
3 tsp activated charcoal powder
1 tsp almond milk
200 grams dairy free butter (solid)
1 tsp pink salt
2 tsp pure vanilla extract•
1/3 cup dark chocolate
1/3 cup milk chocolate
3 cups almond milk
2 tsp agar agar powder
1 tsp coffee powder
Pinch of pink salt
To make charcoal crust;
Mix charcoal powder and almond milk into a paste, set aside
Place all ingredients,including charcoal mixture in a food processor. Pulse to combine until everything is well incorporated.
You will know the mixture is ready when you grasp a small pinch of dough with your fingers and they stick together nicely.
Transfer dough to tart pan, press them firmly to the side and bottom of the pan, shape them well.
Place it in the freezer to set for 10 minutes. Meantime, preheat your oven to 175 degrees Celsius.
Bake tart shell for 25 minutes.
Once ready, leave it on a wire rack to cool while you prepare the filling.
To make the chocolate pudding;
Place chocolate in a large heat probe bowl, melt chocolate on a double boiler, set aside.
Place a almond milk and agar agar powder in a small saucepan over medium low heat. Stir mixture constantly, continue to cook for 10 minutes or until agar agar has completely dissolved.
On low heat, stir in melted chocolate along with coffee powder and pink salt.
Mix everything well with a wire whisk.
Pour mixture directly to cooled tart shell.
Let it sit on the counter for 15 minutes before transferring it to the chiller to set.