Crust

• 2/3 c my gluten-free mix (3 oz, 84 g) (see below)
• 1 tbsp (15 ml) cocoa
• ¼c (1 oz, 28 g) powdered (icing) sugar
• ¾ stick (3oz, 84 g) butter, hard and coldfrom fridge
• ½ tsp ( 3ml) xanthan gum

–

• 2-4 tbsp (30-60 ml) raspberry jam
• small 6 oz(168g) fresh raspberries, optional, if available and not over-priced.

Filling

• 1 c (6oz) gluten-free semi sweet chocolate chips, I use Nestle Tollhouse
• ¾ stick (3oz, 84 g) butter
• 1/2 c (3+1/2 oz, 100g) sugar
• 2 large eggs
• 1 cup (4oz, 112g) ground almonds (also known as almond flour or meal) or else grind 1 cup skinless almonds with the sugar in food processor). This month Costco, certified gluten-free, under $12 /3 lb
• 1 tsp gf almond extract
• pinch of salt
• ¼-1/2 cup sliced almonds for topping/garnish.
• (No xanthan gum or baking powder in filling)

Directions:

1. Preheat oven to 350*/180*C.

2. Put crust ingredients in food processor and run until processed into fine breadcrumbs. It’s much easier to do this with hard butter in processor rather than soft butter by hand – crust is sprinkled rather than spread like a paste. Sprinkle into greased 9 inch pie plate and press half way up sides of plate. Bake in oven for 30 minutes, until almost cooked. You won’t really see any change in color due to the cocoa. Undercooked, crust stays more like a paste. Crust is very ‘short’, like good shortbread.

3. Remove from oven and spoon jam on top. Leave for 1-2 minutes to soften jam so it is easier to spread. Do be careful, some jams don’t want to spread and just pull at the crust. It still works but is messier. Arrange raspberries on top if using.

4. While crust is cooking. Melt butter and chocolate together in microwave in 4 cup microwave safe bowl.

5. Stir in sugar, salt, extract and ground almonds to cool mix.

6. Beat in eggs until smooth.

7. Spread chocolate almond mix on top of jam and sprinkle with sliced almonds.

8. Baked in preheated 350* oven for about 25-30 minutes. Mix will have risen, you won’t really see a change in color and middle should still ‘wobble’ slightly. Knife inserted in middle will definitely be wet. Only one inch of the edge should look more cake like and be cracked. Don’t overcook. You are planning on a moist brownie consistency throughout the tart.

9. Remove from oven and allow to cool slightly before serving. Tart will deflate a bit and stiffen up on standing. You can dust tart with powdered sugar.

10. Serve with real whipped cream of 1 cup liquid heavy or whipping cream, 1-2 tbsp powdered sugar and either 1-2 tbsp chocolate or raspberry liqueur beaten together until stiff.

My Gluten-Free Mix

I use for one cup of gluten-free mix:

• ½ cup potato starch
• ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
• 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
• 2 tbsp sorghum flour: Bob’s Red Mill.

Larger quantity:

• 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy.
• 1+3/4 c of Tapioca Starch is 7 oz
• Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
• Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.