1 cup gluten-free all-purpose flour
1/2 cup hazelnut flour
1/2 teaspoon ground cinnamon
1/4 cup coconut sugar
1/4 teaspoon sea salt
4 oz (1 stick) cold unsalted organic butter, cut into small pieces
6 oz dark chocolate (I use Endangered Species dark choclate 72% cocoa)
2 cups frozen raspberries
fresh raspberries and crushed raw pistachios for decorating
1-Preheat oven to 400°F.
2-In a food processor, combine hazelnut flour, gluten-free flour, cinnamon, coconut sugar and sea salt. Add chilled butter and pulse several times until mixture resembles fine meal. Add the egg, then pulse until well combined and dough comes together. Remove dough and press together with hands. Chill the dough in the fridge for at least 30 min. ( I cut the butter in small pieces and keep in the freezer for like 10 minutes to make sure it's chilled)
3-Lightly oil your pie/tart pan with removable bottom.
5-Roll your chilled dough in between 2 wax paper sheets into a circle and place it in the pie/tart pan. Press dough into sides carefully.
6-Line the pastry with parchment or waxed paper and fill with baking beans or pie weights. Blind bake the tart for about 15-20 minutes until the crust is dry. Remove the parchment paper and weights and bake another 5-10 minutes until golden brown. Let the crust cool for 30 minutes.
6-In the meantime, in a saucepan simmer the raspberries until smooth.
7-Melt the dark chocolate using a double boiler.
8-Add the melted chocolate to the softened raspberries and mix well.
9-Pour the chocolate raspberry filling onto your cooled pie crust evenly.
10-Decorate with fresh raspberries and crushed pistachios.