For the filling
400ml lactose free cream
zest 2 oranges, juice of 1
175g golden syrup
140g raw cacao powder (find it in health food shops or online), plus extra for dusting
For the crust
100g lactose free butter
300g gluten free flour
100g caster sugar
1 tbsp raw cacao powder
Put the gluten free flour, cacao, sugar and a pinch of salt in a large bowl. Rub in the lactose free butter until the mixture looks like breadcrumbs.
Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill).
Patch holes with spare pastry and brush the base and sides with egg.
Put the flan tin on a bakingsheet and bake the pastry blind for 20 minutes. Remove from the oven then chill while you make the filling.
Whisk the lactose free double cream until thick then set aside.Put the zest and juice of 1 orange, the golden syrup and cacao in a blender.
Whizz together until mostly smooth, then scrape into the chilled crust and smooth with the back of a spoon.
Chill for at least 1 hr. Remove from the fridge 10 mins before serving and sprinkle with the remaining orange zest and extra cacao.
Recipe adapted from: Good Food