Gluten-Free White Chocolate and Raspberry Tart

For the dough:
Put the ground almonds, rice flour, 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. While this is setting in the fridge, move onto the filling.

For the filling:
Melt the chocolate in a small bowl over simmering water in a pan. Set aside to cool a while.

In another bowl, whisk cream, egg yolk and a little caster sugar (if you like things a little sweeter). Once whisked nicely, fold in the chocolate and put in the fridge to cool.

Once 30 minutes have passed, take out the pastry mix and place into a lightly greased 23cm loose-bottomed flan dish. Press the pastry around the dish with your fingers (the dough is too brittle to roll so only fingers can be used).

Preheat oven to 200ºC (gas mark 6 or 390ºF). Cover the pastry in foil and add either baking beans or rice. Blind bake for 10 minutes. Take out the foil and beads/rice. Bake for another 5 minutes. Pull out of the oven and allow to cool (10–15 minutes should do).

Once cool, take pastry case out of the dish and fill with the filling you have prepared. Add in the raspberries. You can now decide to put it in the fridge to set further or you can eat immediately (I prefer the latter option!).