Gluten-Free Chocolate And Tahini Tart

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Cannelle et Vanille


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1 cup (140 g) superfine brown rice flour

2 Tbs (20 g) potato starch

2 Tbs (15 g) tapioca starch

2 Tbs (10 g) Dutch-processed cocoa powder

1/4 tsp salt

8 Tbs (115 g) unsalted butter, cold and diced

1/2 cup (125 ml) ice cold water

10 ounces (300 g) bittersweet chocolate, I used 64%

1 Tbs tahini

1 1/2 cups (375 ml) heavy cream

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