Step 1: Prepare a batch of gluten free pastry and blind bake in a 28cm x 3cm tart tin.

Step 2: Preheat a fan forced oven to 170°C.

Step 3: To make the filling, place the butter and sugar into an electric mixing bowl with a paddle attachment and cream the butter mixture on high speed for approximately 4 minutes or until the mixture is light and fluffy.

Step 4: Reduce paddle speed to medium, slowly add the eggs and Vino Cotto and mix well.

Step 5: The mixture will look curdled, which is normal.

Step 6: Add the cocoa and hazelnut meal and mix for 2 minutes until the mixture comes together.

Step 7: Pour the mixture into the gluten free blind baked tart shell and even out the top of the tart.

Step 8: Place onto a flat baking tray and into the preheated oven to bake for 50 minutes. If you find the tart is getting too much colour on top you can reduce the temperature to 160C.

Step 9: Remove tart from the oven, place onto a cooling rack, and allow to cool to room temperature, then dust with cocoa.

Step 10: To serve, cut the tart into 12 equal slices and serve with fresh raspberries, roasted hazelnuts and mascarpone.