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To begin baking your gluten-free almond and raspberry tart, preheat the Oven 200°C CircoTherm®. In a food processor combine the sifted dry ingredients with the ground almonds and butter. Pulse until the mixture resemble fine bread crumbs. Whisk together the eggs and sugar then add the processor and pulse until the pastry forms a ball.   Turn the pastry out onto a lightly floured surface (GF) and knead lightly until smooth then form into a ball. Place onto a piece of baking paper then press out to approx 20 cm. Chill for 30 minutes.  Roll the pastry between 2 pieces of baking paper to line a 25cm fluted tart pan with removable base. Trim the edges and prick the base well with a fork, chill a further 30 minutes. Load the pastry with a sheet of baking paper and some rice or beans to weight it.   Blind bake the pastry for 12 minutes, remove the paper and rice and bake a further 6 minutes until lightly golden. Cool. Reduce the oven temp to 160°C.  Arrange half the raspberries over the tart base. In a bowl combine the sour cream, eggs, sugar, butter, flour, rind and juice and whisk until combined. Pour the filling over the berries and drop the extra berries over the top. Bake for 30 minutes or until the filling is set. Allow to cool.  Dust the gluten-free almond and raspberry tart with icing sugar, slice and serve with a dollop of pure cream and extra raspberries.  

Line two baking sheets with baking paper. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour, baking powder and salt and mix together to form a dough. Roll the mixture into a ‘sausage’ shape, wrap in cling film then chill for 15 mins. Meanwhile, heat the oven to CircoTherm, 170C. Cut the shortbread roll into 1cm slices (you should get around 15), then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Meanwhile, place the chocolate into a small saucepan and heat on the induction cooktop at setting 2 or gas cooktop FlameSelect level 2, stirring regularly until melted. Turn down to setting 1 to keep warm until ready to use. When the cookies have cooled, half dip them into the melted chocolate and place on a piece of baking parchment. Sprinkle the chopped hazelnuts and orange zest on top of the melted chocolate, repeat with the remaining cookies. Allow the chocolate to set before serving.