Dark Chocolate & Raspberry Frangipane Tart

My little girl, Emily, has been asking me for 'Rahhhspberries' all day today. She's never had them before and they just so happened to be on offer in Aldi, so I bought a punnet for her. She put one in her mouth and immediately spat it out, declaring "I don't like that one, Mummy." I don't really like raspberries on their own either, so I decided to use them to make a cake.

Personally, I love raspberry cheesecake, but my fiancé isn't fussed on them and to be honest, I need to start making things he will eat too, otherwise I'll be struggling to get into my favourite jeans! He loves bakewell tart, so the recipe below is a bit of an adaptation on that. The pastry is probably the best one I've made to date - light, crumbly and sweet and it complements the moist frangipane. The raspberries add a bit of zing, and the dark chocolate perfectly finishes the whole thing off! It's gone down well with all three of us, so I'll definitely be making this again!

As ever, make sure you check labels on everything to ensure it's all gluten free.

Dark Chocolate & Raspberry Frangipane Tart

Pastry
100g unsalted butter diced
100g icing sugar
50g ground almonds
1 medium egg, beaten
200g plain gluten free flour plus extra for rolling
Baking beans/uncooked rice

Filling
125g unsalted butter
125g caster sugar
1tsp almond extract
125g ground almonds
2 eggs
100g fresh raspberries, halved
30g Dark chocolate, melted

Preheat oven to 160 degrees and grease a 9inch/23cm tart tin. (I also line it with foil first for easier removal)

To make the pastry, rub the butter and sugar between your fingers to form crumbs. Stir in the almonds and icing sugar and add the egg a little at a time to form a soft dough. Use a little more flour to roll out to a thickness of about 0.25cm. Line the tin with the pastry, gently pushing it to the corners. Trim excess from around the edge and blind bake using the baking beans/rice for 10 minutes, until the edges start to brown slightly.

For the frangipane, cream the butter, sugar and almond extract together until light and fluffy. Add the eggs one at a time and continue to beat the mixture. Gently stir in the almonds. Place the halved raspberries on the pastry base in circles and then spread the frangipane mixture on top. Bake until golden and a skewer inserted into the cake comes out clean. Leave to cool.

Put the dark chocolate in a sandwich bag and melt in some boiled water. Snip the corner of the bag and drizzle the chocolate over the cake.