100g/3½oz tapioca flour and 100g/3½oz rice or potato flour, OR 200g/7oz gluten-free and wheat-free flour
1 tbsp cocoa powder
1 level tsp xanthan gum (available in health food stores and in some supermarkets)
110g/4oz lactose/dairy-free butter
30ml/1fl oz cold water
350ml/12fl oz lactose free double cream
80g/3oz dark lactose-free chocolate (70% cocoa solids minimum)
2 tbsp Cointreau, Grand Marnier or brandy
200g fresh raspberries
Sift the gluten free flour or flours and cocoa powder with the xanthan gum into the bowl of a food processor.
Cut the lactose free butter into the gluten free flour and blend it until it resembles breadcrumbs.
Add the water and blend again; if it looks dry, add a little more water. Blend until the dough forms a ball.
Remove from the processor, wrap and chill for 30 minutes. Pre-heat the oven to 180C/350F/Gas 4.
Remove the pastry from the fridge. Roll it out onto a well floured board and line a 20-25cm/8-9in loose-bottomed flan tin.
The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans.
Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes to crisp the pastry. Cool.
Meanwhile, gradually mix lactose free cream into the cornflour and heat slowly, stirring continually until it thickens.
Cook for a minute or two then remove from the heat.
Break up 60g/2½oz of the chocolate and add it to the cornflour mix, stirring until it is all melted.
Stir in the liqueur or brandy. Arrange half the raspberries,around the flan dish.
Spoon the chocolate sauce over the raspberries and allow to cool entirely.
Top with remaining raspberries. Then grate over the remaining chocolate before serving.
Recipe adapted from: Good Food