Gluten Free Almond and Raspberry Tart

Summary

Servings
1

Time Needed

15 mins Prep

45 mins Cook

Ingredients
12

Difficulty
Easy

Ingredients

  • 1
    Cup Rice Flower
  • 2/3
    Cup Cornflour
  • 1/2
    Cup Buckwheat Flour
  • 200
    Grams Butter, Softened
  • 2
    Eggs
  • 1 1/2
    Cups Frozen Raspberries
  • 1/4
    Cup Caster Sugar
  • 125 g
    Butter, Softened
  • 1/3
    Cup Caster Sugar
  • 3
    Egg
  • 3/4
    Cup Almond Meal
  • 1/2
    Cup Cornflour

Nutrition Information

Qty per
4599g serve
Qty per
100g
Energy 15462cal 336cal
Protein 178g 4g
Fat (total) 1629g 35g
 – saturated 302g 7g
Carbohydrate 176g 4g
 – sugars 232g 5g
Dietary Fibre 224g 5g
Sodium 20694mg 450mg

Nutritional information does not include the following ingredients: cup caster sugar

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Our Gluten Free Almond and Raspberry Tart recipe makes for a nice change for the usual “Almond and Orange cake”.

Almond meal is delicious in cake recipes and this one is no exception. A healthy twist to our usual sweet snacks and desserts. This can be great for breakfast or tea time, too

I love the combination of the ingredients in this recipe and the entire family actually enjoys it.

 

Method

  1. Mix together rice flour, cornflour and buckwheat flour in a large bowl.

  2. Mix in the butter with fingertips until it resembles breadcrumbs.

  3. Add eggs one at a time, mixing well after each addition (electric beaters work best). *Pastry can also be made in a food processor by pulsing flours and butter until it resembles breadcrumbs then adding one egg at a time and processing until combined.

  4. Press pastry into a greased or lined flan or pastry dish then bake at 180 degrees for 15 minutes or until lightly golden. Remove and allow to cool slightly.

  5. Combine raspberries and sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil.

  6. Simmer for 8-10 minutes or until mixture thickens.
    Remove from heat and allow to cool.

  7. Cream butter and sugar together in a large bowl, then add vanilla essence and eggs one at a time, beating well after each addition.

  8. Stir in almond meal and cornflour, mix until well combined. Spread cooled raspberry mixture over the pastry base then top evenly with almond mixture, using a small knife to smooth it.

  9. Bake for 30 minutes or until golden.

  10. Serve hot or cold, with thawed or fresh raspberries and cream

  11. Gluten Free Almond and Raspberry Cake is suitable for freezing.

Gluten-Free Almond and Raspberry Tart Pinnable