5 Line the pastry case with baking parchment and fill with baking beans or dried beans.

Scatter the chocolate in the base of the hot pastry case. Leave for five minutes to melt, then spread over the inside of the case with the back of a teaspoon to keep the pastry crisp after you add the filling.

Screw it into a tight ball, then carefully unfold it and push it gently into the pastry case, making sure it gets to every corner.

2 To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together.

Bake the pastry case, on the hot baking sheet, for 14 minutes - remove paper and beans after seven.

5 Prick your pastry case with a fork then push a piece of baking paper on top.

The gluten free range comes in two varieties and two sizes; two neutral and sweet pastry cases which are both available in a 5cm sized case and an 8cm size pastry case.

INGREDIENTS For the 26cm Sweet Pastry Case 250g plain flour, plus extra for dusting 75g icing sugar, sifted 180g unsalted butter, chilled 2 organic egg yolks For the almond filling 300g blanched (skinned) almonds 300g unsalted butter, softened 300g caster sugar 3 organic eggs creme fraiche, to serve METHOD Preparation time: 50 minutes, plus making pastry To make the sweet pastry case: 1 Put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

350g (12oz) fresh thin asparagus, trimmed 6 rashers streaky bacon 1 red onion, finely chopped 1 x 23cm (9ins) shortcrust pastry case 140g (5oz) grated Comte or Gruyere cheese 3 eggs 150ml (5fl oz) full-fat milk 100ml (4fl oz) double cream

Leave the pastry overhanging the tin and prick the bottom of the pastry case with a fork.

5 MAKE SURE YOU WHISK AND SEASON Place the filling into your par baked pastry case and sprinkle the cheese on top.

Under a new geographical indication protection, Brussels has ordered that pork products marketed as Melton Mowbray Pork Pies must have a "bow walled pastry case ...