Recipe: Gluten Free raspberry and chocolate tart
Updated: Jan 22
Looks can be deceiving, this is not crazy rich or decadent, but a perfect balance of sweet and tart flavours. This is always a crowd favourite when I make it and super easy. 🙌🏼 Unlike a lot of gluten free cakes this has a nice crisp pastry and a chewy moist filling, almost like a brownie consistency.
Prep time is 15min with 1 hour of chilling, cooking time is 50min in total.
This recipe has been derived from taste.com.au and modified to be gluten free and still be extremely delish.
100g butter, softened
1/2 cup caster sugar
1 cup almond meal
1/4 cup buckwheat flour
2 tbs dark cocoa powder
1/2 cup quality raspberry jam
1 punnet raspberries
2 punnets fresh raspberries, optional for topping
Optional whipped cream for serving
INGREDIENTS: CHOCOLATE PASTRY
1 cup buckwheat flour
1/4 cup tapioca starch
1 tbs xanthan gum
1/3 cup icing sugar
2 tbs dark cocoa powder
125g chilled butter, chopped
1 egg yolk
1 tbs cold water
24cm tart tin with removable base
pastry weights/ rice
METHOD: CHOCOLATE PASTRY
Combine the buckwheat flour, starch, xanthan gum icing sugar, cocoa powder and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together add more water if required. Turn onto a lightly buckwheat floured surface and shape into a disc. Wrap and place in the fridge for 30 mins to rest.
Preheat oven to 200°C. Cover the bottom of the tin with baking paper. Roll out the pastry on a lightly floured surface to a 3mm-thick disc and bigger than the tin. Gently place the dough over tin and press into the corners and trim the edges. Place in the fridge for 30 mins to rest.
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 8 mins or until dry to the touch. Remove from oven. Reduce oven to 180°C.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Beat in the egg. Stir in the almond meal, buckwheat flour and cocoa powder.
Spread jam evenly over the pastry base. Sprinkle 1 punnet of raspberries over the top. Spoon the thick chocolate mixture over the jam and raspberries and smooth the surface. Bake for 30 mins or until the filling is set. Set aside to cool completely.
Decorate tart with extra raspberries and cut into wedges to serve with whipped cream.
Enjoy! This tart will keep very well in the fridge and base will not get soggy.