This is very similar to my “regular” sweet pie crusts, just with the addition of chocolate and coffee and a dribble of water. As usual, I make more than one, so I have a spare on hand (in the freezer) for a quick and easy dessert – just fill and go!
1 tsp instant espresso powder
1 tbsp cocoa
3/4 cup gluten free plain flour
1/3 cup coconut flour
1/3 cup white sugar
Pinch of salt
Melt the butter in a large, microwave safe bowl, at the same time mixing in the espresso powder to make sure it dissolves. Mix in the sugar and cocoa, then add the flours and salt. Stir well to combine then press into base and sides of your tart tins. You can either use tins that have removable bases, or as you can see, I prefer the silicone ones as you can unmould them once they are cool. Place in an oven that you have preheated to 180 celcius (fan forced – 10 degrees higher if not fan forced). Bake for approximately 18 minutes or until brown.