GLUTEN FREE RECIPES BAKING CAKES

Gluten-Free Almond and Raspberry Tart

Gluten-Free Almond and Raspberry Tart

Summary

Servings 1
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 1 cup Rice Flower
  • 3/4 cups Cornflour
  • 1/2 cup Buckwheat Flour
  • 300 g Butter softened
  • 2 Eggs
  • 1 1/2 cup Raspberry frozen
  • 1/2 cup Caster Sugar
  • 3 Egg
  • 3/4 cups Almond Meal

Nutrition Information

Qty per
1698g serve
Qty per
100g
Energy 4207cal 248cal
Protein 165g 10g
Fat (total) 369g 22g
 - saturated 193g 11g
Carbohydrate 60g 4g
 - sugars 11.7g 0.7g
Dietary Fibre 16g 0.9g
Sodium 3701mg 218mg

Nutritional information does not include the following ingredients: rice flower, 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.

gluten free almond and raspberry tart | Stay at Home Mum
 

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

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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