raspberry and almond brownie tarts {gluten free}

raspberry and almond brownie tarts {gluten free}

This recipe makes a little more pastry than you need; any extra can be stored in the freezer. I like to make a little more than required because gluten free pastry can be a little fiddly. In general though, I don't find this stuff too hard to deal with and it does have a lovely melt-in-the-mouth quality that I've never been able to achieve with regular pastry. I used a mince pie tin here which is a little shallower than a cupcake tin but either will do the trick.

Ingredients

  • 120g (1 cup) rice flour
  • 50g (1/2 cup) ground almonds
  • 60g (1/2 cup) corn starch (corn flour)
  • 2 teaspoons sugar
  • 115g (1 stick) unsalted butter, cold and cubed
  • 1 egg, beaten
  • 2 - 3 tablespoons ice cold water
  • 1 egg
  • 100g (just under 1/2 cup) unrefined sugar
  • 55g (1/2 stick) butter, melted
  • 1/2 teaspoon vanilla extract
  • 20g (1/4 cup) cocoa powder
  • 20g (just under 1/4 cup) ground almonds
  • 1/2 teaspoon instant coffee
  • A generous pinch of salt
  • Creme friache, raspberries and some lightly toasted flaked almonds, for the topping
Read the whole recipe on london bakes