1 pack Gluten free Sweet Pastry (available at Gluten free Grocer)
1/4 cup caster sugar
1/3 cup cream
4 egg yolks
300 grams dark chocolate
1 teaspoon vanilla essence
Heat the oven to 170C. Between 2 sheets of baking paper roll out pastry large enough to line your pie tin or quiche dish. Roll dough up then carefully unroll across the top of the dish and then ease pastry in. Press against the sides then trim the top. Cover the pastry case with baking paper, fill with rice and bake for around 15 minutes being careful not to brown the top rim.
Slowly melt the chocolate either in a microwave or a bowl over boiling water. Beat together caster sugar, eggs and egg yolks until thick and creamy. Use an electric mixer if you have one. Fold in cream, chocolate and vanilla.
Pour into the pastry case and bake for around 30 minutes or until the filling is set. This recipe can also be used to make mini tarts in muffin tins.