Gluten-free raspberry and hazelnut friand tart

Looking for a sweet treat that’s easy to transport? We’ve got you covered with this gluten-free friand tart. With raspberries and hazelnuts, it's a flavour sensation.



Note: + cooling time



  • Gluten-free plain flour, to dust
  • 1 1/2 cups (140g) icing sugar mixture
  • 1 cup (135g) gluten-free plain flour, extra
  • 1 cup (120g) Coles Hazelnut Meal
  • 185g butter, melted
  • 5 Coles Australian Free Range Egg whites, lightly whisked
  • 200g fresh or frozen raspberries, coarsely torn
  • Raspberries, extra, to serve



Preheat oven to 180°C. Grease a 10cm x 34cm fluted tart tin with removable base and lightly dust with gluten-free flour. Place on a baking tray.


Combine the icing sugar, extra flour and hazelnut meal in a large bowl. Add the butter and egg whites and stir to combine. Add half the torn raspberries and gently fold to combine. Pour into the prepared tin. Sprinkle with the remaining torn raspberries.


Bake for 30-35 mins or until light golden and the top of the tart feels firm when gently pressed. Set aside in the pan to cool. Transfer to a serving platter and serve with extra raspberries.

SERVE WITH double cream or dollop cream and icing sugar.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.