#PeregPartner My gluten free experiments continue with Teff flour. Apricot Truffle Tart Teff Crust 2 cups @peregnatural Teff flour 1/2 cup vegetable oil 1/4 tsp salt 1/4 cup honey 2 TBS cold water Filling 1/2 cup apricot jam 1 cup full fat coconut milk 2 cups semisweet chocolate chips 1 tsp vanilla Preheat oven to 375° In a large bowl mix together the crust ingredients until fully blended. Dough will be crumbly. Press into a 10" tart pan. Lightly prick the bottom with a fork - don't go through to the bottom. Bake in the preheated oven for 10-12 minutes. Let cool. After the shell has cooled heat the coconut milk and vanilla in a small saucepan to boiling. Remove from heat and add the chips. Stir until completely smooth. Spread jam evenly on the tart bottom. Pour the chocolate mixture over top. Refrigerate for at least two hours. . . #glutenfree #glutenfreebaking #chocolatetart #apricottruffletart #foodshot #homecooking #f52gram #feedfeed #buzzfeast #onmytable #saveur #instayum #forkfeed #huffposttaste #thekitchn #droolclub #myfab5 #beautifulcuisines #foodandwine (at Riverbend, Montana)