Dairy-Free Custard Mousse, Low-Sugar Low-Fat Chocolate Mousse in Gluten-Free Tarts

• Preheat the oven to 180 Celsius.

• Combine 200g Buckwheat Flour, two Eggs, one tablespoon of Butter, splash of Vanilla Extract. Add Almond Milk a splash at a time until it forms a dough ready to roll.

• Roll the dough into a flat rectangle on a floured baking sheet. Using shape of choice cut out tart bases and place in a cupcake/muffin tray.

• Bake for 7 mins until firm and slightly crisp.

• In a pan, add one tablespoon of Cocoa Powder, a mug of Boiling Water and combine.

• In a mug, combine one heaped tablespoon of Arrowroot with half a mug of cold water until smooth. Add to pan.

• Add one tablespoon of Sugar, and increase the heat until it thickens to a custard consistency. Add water if it gets too thick.

• Place a tablespoon of the Chocolate sauce into tarts and leave to cool until set to touch.

• Combine one and a half tablespoons of Custard Powder with half a mug of Almond Milk , whisk until smooth.

• Pour into a pan of Almond Milk, warming on a low heat.

• Add several teaspoons of Sugar and then bring to a high heat and cook until thick and creamy.

• Spoon Custard into Tarts until full, add any extra toppings (eg. Chocolate sprinkles, shaved Chocolate, Jam etc!).

• Enjoy!

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