- Vegetarian
- No added sugar
- Soy free
- Wheat free
- Sesame free
- Peanut free
- Gluten free
- Shellfish free
- Seafood free
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.
- Serves12
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.
Nutrition Information
Per Serve
Energy: 1144kJ/274 Cals (13%)
Protein: 4g (8%)
Fat: 19g (27%)
Sat fat: 9g (38%)
Carb: 24g (8%)
Sugar: 13g (14%)
Fibre: 2g (7%)
Sodium: 137mg (7%)
Gluten-free raspberry and hazelnut friand tart
- Serves12
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 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
Description
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.
Method
Step 1
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.Step 2
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.Step 3
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.