members recipes

This is a wonderful combination of tastes and textures.

Ingredients
For the Pastry:
30g ground almonds
100g brown rice flour
20g cornflour
25g cocoa powder (make sure gluten-free)
25g icing sugar
100g unsalted butter OR hard margarine
1 egg mixed with 1 tbspn water

For the chocolate ganache

200g double cream OR lactose free creme fraiche
200g white chocolate OR lactose free white chocolate - check is gluten free
1 egg yolk

500g raspberries
icing sugar for sweetening

Method
To make the pastry

Put the ground almonds, flours, cocoa, icing sugar and butter into a food processor and whizz until they resemble fine breadcrumbs. With the machine running, add the egg and water mixture a teaspoon at a time until the pastry forms a ball. Remove, wrap and refrigerate for 30 minutes.

Then lightly grease a 20cm loose bottomed flan dish, and press the pastry into the case. This is too delicate to even attempt rolling out! When it is as even as you can make it, line with tin foil and fill with baking beans, and bake blind at 200C/Gas6 for 10 minutes. Then remove the tin foil and baking beans and cook for a further 5 minutes until the case is crisp and cooked through. Leave to cool, then carefully (very carefully as it is very delicate) remove the pastry from the flan dish and place on a dish.

To make the ganache

Put the chocolate in a small bowl over a saucepan of simmering water until the chocolate is melted. Remove from the heat and allow to cool a little. In a separate bowl, whisk the cream/creme fraiche until firm, then mix in the egg yolk. Stir in the chocolate, and put in the fridge to cool.

Fill the pastry case with the ganache, and decorate with half the raspberries.

Put the other half of the raspberries into a high-sided jug or beaker, and puree with a stick-mixer. Then sieve into a bowl to remove the pips, and sweeten to taste with the icing sugar. Serve alongside the tart.