Gluten free chocolate and pear tart

For the biscuit base:

50g sorghum flour

20g rice flour

40g chestnut flour (could use oat flour)

70g ground almonds

2tbsp Linwoods ground flaxseed, pumpkin and sunflower seeds

pinch of sea salt

50g light brown sugar

1/4 tsp bicarbonate of soda

80g cold butter

1tbsp milk (almond milk will be ok)

Pre-heat the oven to 180C/gas mark 4. Put all the flours, ground almonds, ground seeds, salt, sugar and bicarbonate of soda in a bowl. Add the butter and rub in until the mixture starts to clump together. Sprinkle over the milk and then mix in well. Place this mixture in the base of a 23cm greased and lined loose bottomed tin and press down well. Cook for 20-25 minutes or until the base is firm and golden brown. Remove from the oven and cool.

For the pear and frangipani topping:

100g dark chocolate

125g softened butter

125g caster sugar

125g ground almonds

3 eggs

1tsp almond extract

3 firm conference pears

Begin by melting the dark chocolate over a pan of simmering water.

Place the butter, caster sugar, ground almonds, almond extract and eggs in a bowl and beat well together with an electric whisk until pale and fluffy.

Peel the pears and remove the cores. Cut them in half and then cut each half lengthways into three pieces. Arrange the slices like the spokes of a wheel over the biscuit base. Top with the almond mixture and smooth over the pears. Place spoonfuls of melted chocolate over the mixture and use a fork to swirl into the almond mixture so it marbles.

Return to the oven for 25-30 minutes or until the filling is firm to the touch. Cool in the tin for at least 15 minutes and then sprinkle with icing sugar before serving.