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Cherry and chocolate frangipane tart

Prep Time30 minutes
Cook Time1 hour
Chill time1 hour
Servings: 12 servings

Ingredients

For the pastry

  • 300 g gluten free plain flour
  • 1.5 teaspoons xanthan gum
  • 0.5 teaspoons salt
  • 2 tablespoons granulated sugar
  • 175 g dairy free butter block (cold and cubed)
  • 1 medium egg
  • 3-4 teaspoons cold water

For the tart filling

  • 110 g dairy free butter block
  • 110 g caster sugar
  • 1 medium egg
  • 1 tablespoon gluten free plain flour
  • 100 g ground almonds
  • 100 g dark chocolate (melted and cooled)
  • 150 g cherries (fresh or frozen)
  • 2 tablespoons flaked almonds

Instructions

Make the pastry

  • To a large mixing bowl add gluten free flour, xanthan gum, salt and sugar. Mix well.
  • Add your cold cubed butter and rub into the flour using a fork or your fingers until it starts to look like breadcrumbs. Add the egg and mix in using a table knife. 
  • Add water 1 tablespoon at a time and mix well until it starts to form a dough (you will need around 3-4 tablespoons in total). 
  • Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and place in the fridge for at least an hour.
  • Preheat the oven to 180°C. Remove the pastry from the fridge and roll out on a lightly floured surface to larger than your pastry tin. Carefully line the dish with the rolled out pastry, trim off any excess pastry from the edges.
  • Place baking paper or foil tightly against the crust and fill with baking beans. Blind bake for 10 minutes. Remove the baking paper and beans and bake for a further 5 minutes. Remove from the oven and set aside.

Make the filling

  • Make the filling by whisking dairy free butter and caster sugar in a bowl until creamy. Add the egg and beat again. Add the ground almonds, flour and melted dairy free butter and beat again until combined.
  • Transfer the mixture into the pie crust and press the cherries into the top followed by the flaked almonds.
  • Bake for 40-45 minutes. Remove from the oven and leave to cool before serving. Store in an airtight container for up to 3 days.