Serves 8

Ingredients

Pastry:

3/4 cup gluten-free flour
1/2 cup almond flour
1/4 cup True Protein Cacao Powder
2 tbsp coconut oil
1/4 cup rice malt syrup
1/8 tsp xantham gum
Enough cold water to form a dough (about 80ml)

Method

1. In a food processor combine the above ingredients except for the water, until well mixed.

2. Add the water a little at a time until you get a dough that is easily rolled out.

3. On a floured surface roll out the dough to fit your quiche dish (no need to grease the dish).

4. Once you have rolled it out big enough to fit your dish, gently roll the dough over your rolling pin and place it into your dish.

5. Trim any excess edges, then crumble the hazelnut filling over and top with sliced pear. Bake in a preheated oven at 175c for about 20 minutes.

Ingredients

Filling:

1/2 cup hazelnut meal
2 tbsp True Protein Cacao Powder
1/4 cup rice malt syrup

Method

1. Mix the above ingredients in a small bowl & crumble over the pastry base.

2. Sliced fresh pears to top

Optional: Melt about 6 squares of dark chocolate to drizzle over the tart before serving.