I made my first tart tonight. I decided passionfruit would be a good flavour to start with as my housemate (member "Stargate") is a fan of this very seedy fruit.

Ingredients:

Pastry:

1 cup plain GF flour

1 cup almond meal

2 desertspoons castor sugar

100g GFCF margarine (I used nutelex lite)

Filling:

3 by 170g tins passionfruit pulp

1 cup castor sugar

3 tablespoons gelatine

Instructions:

- Preheat oven to 180 degrees celcius

- Place all pastry mix ingredients into large mixing bowl.

- Using fingers mash them together until you have a smooth even mixture that is slightly crumbly.

- Place mixture between 2 sheets of baking paper and roll flat (bigger than the round tart tin you plan to use to make the tart)

- Spray the tart tin down with canola oil

- Invert tin over pastry and cut around tin in a circle

- Flip tin over with pastry inside.

- Pat pastry down to base of tin and around sides

- Use excess pastry cut from around tin to fill in on the sides of the tin where the mixture falls short of reaching the edges.

- Line the tin containing pastry mix with baking paper

- Fill the 'tart' pastry with uncooked rice or baking beads (ensuring baking paper seperates these from the pastry).

- Place in oven for 10 -15 minutes

- Remove from oven

- Remove rice and baking paper

- Place in oven uncovered for a further 10 minutes

- Remove from oven

Filling:

- Mix passionfruit pulp, castor sugar and gelatine together in a large mixing bowl until well mixed.

The Tart:

- Place filling inside pastry once blind cook is complete

- Place in oven at 180 degrees celcius for 20-25 minutes (this will partly caramelise the sugar and cause the tart to look slightly brown when completed).

- Remove from over and place on heat proof tray in the fridge

- Refridgerate until passionfruit mix is set firmly.

Serve with vanilla soy ice cream and enjoy!!!