Chocolate Tart – Delicious Gluten Free Base with Millet Filling
Before I tried millet, I heard loads of positive opinions about it. For example, this tiny grain is a good source of magnesium and thanks to it has some heart-protective properties. It lowers the blood pressure and reduces the risk of heart attacks. Another nutrient present in millet – phosphorus – plays a significant role in development and repair of body tissue. Eating millet is also supposed to lower the risk of type 2 diabetes.
However, my first experience with it was rather poor: I didn’t like its bitter taste. But keeping in mind all the health benefits of eating millet, I decided to give it another try. I did some research and learned two ways of preparation the millet before cooking it that eliminates the bitter taste. So you can dry fry it for approx. 1 minute till it releases the aroma. Or you can pour boiling water into a pan with the millet, stir it well, transfer to a fine mesh strainer and drain it. I personally prefer the first method as it is faster and almost fuss-free. The simplicity is especially important in the morning when still half asleep I prepare healthy breakfast for my daughter (millet with fruit).
However, in the recipe below I used millet to make something more complex – a filling for a chocolate tart. Adding whisked egg whites made the millet chocolate mixture light, almost like a mousse and I really liked that. Since millet is gluten-free, I didn’t want to “spoil it” by using wheat flour to make a base. That’s why I used a recipe with ground almonds instead. The base made this way is softer than one made with regular flour. But the overall result was very delicious, especially for millet and chocolate fans: light and airy millet chocolate mousse in a delicate gluten-free crust.