Gluten and Dairy Free Chocolate & Raspberry Tart

serves / makes 8
45 prep time
45 mins cooking time


The guy’s over at Udi’s gluten free are running an awesome competition called What The Hack. The aim of the competition is to submit your recipe using one or more of Udi’s fab gluten free products. I’ve made the following ‘hack’, a gluten and dairy free chocolate and raspberry tart using Udi’s pastry mix and cake mix.

So get your thinking caps on, submit your hack and win fab prizes!

Enter the completion by clicking here –> Udi’s What the Hack!




For the chocolate pastry:

  • 1 box of Udi’s Gluten Free Pastry Mix
  • 2 tablespoons dairy free cocoa powder
  • 200g dairy free spread
  • 2 eggs
  • 4 teaspoons vinegar
  • 2 tablespoons water

For the filling:

  • 6 tablespoons raspberry jam
  • 1 packet of Udi’s Gluten Free Cake Mix
  • 110g dairy free spread
  • 2 eggs
  • 120ml dairy free milk
  • 200g fresh raspberries

For the decorations:

  • 120g icing sugar
  • 30g dairy free cocoa powder
  • 75g dairy free spread
  • handful of raspberries


  1. Pour the Udi’s Pastry Mix into a large bowl, stir in the cocoa powder and rub the dairy free spread into the Pastry Mix
  2. In a small bowl whisk together the vinegar and eggs until foamy, pour into the pastry mix and add 2 tablespoons of cold water
  3. Mix until it forms a ball of dough, cover with clingfilm and chill in the fridge for 30 minutes
  4. Preheat the oven to 180 oC
  5. Divide the dough into two and roll out each of the pieces of dough until it is a couple of millimetres thick
  6. Line 2 9” flan tins with the pastry, cover with greaseproof paper and weigh down with baking beans or rice
  7. Bake for 15 minutes, remove the beans and greaseproof paper and bake for a further 5 minutes
  8. Place 2 tablespoons of raspberry jam into the base of each flan case
  9. Make the sponge mix by beating together Udi’s sponge mix, dairy free spread, eggs and milk
  10. Split between the two flan tins and press a handful of raspberries on the top of each tart
  11. Bake in the oven for 25 minutes, remove from the oven and allow to cool
  12. Make the chocolate cream by beating together the cocoa powder, icing sugar and dairy free spread, pipe swirls onto the tart and top with a raspberry

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