u/ChefStovall

Recipe + artichoke tutorial

Recipe and video tutorial

Recipe plus video tutorials

Recipe with video tutorials

Recipe and info on baking methods and a use for leftovers!

Recipe

Recipe link

Recipe and video tutorial

Not a specific recipe, but hopefully brings you some inspiration for your own kitchen!

Recipe with video tutorial *SESAME my brain always wants two S’s 🥲

Italians, don’t come for me please 😂
Recipe with video tutorials

Recipe with video tutorials

Recipe with video tutorials

Ingredients
BROWNIE TART SHELL:
85g Butter, room temperature (5 1/2 Tbsp)
85g Corn starch (1/2 cup)
100g Powdered Sugar (3/4 cup)
60g Cocoa powder or dark drinking chocolate (1/3 cup)
85g Almond meal (1 cup)
¼ tsp Fine sea salt
1 Egg

RASPBERRY JAM:
250g Raspberries, fresh or frozen (2 heaping cups)
100g Sugar (1/2 cup)

ORANGE CAKE:
1 Orange (roughly 300g)
100g Almond meal (1 cup)
100g Sugar (1/2 cup)
¼ tsp Baking soda
2 Eggs

OPTIONAL GARNISHES:
Fresh raspberries
Dark chocolate bar
Powdered sugar

Preparation

Tart Shell:
Grease your tart shell and line the bottom with a round of baking paper. You want the paper to come about halfway up the walls of your pan. 
Place your room-temperature butter in a large mixing bowl. Sift in your cornstarch, powdered sugar, and cocoa powder (or drinking chocolate). Add the almond meal and egg. Mix to combine into a homogeneous dough. I like to mix using a combination of my hand and a bowl scraper. 
Because this is a gluten-free dough with a brownie-like texture, it will be much softer and stickier than a regular tart dough. 
Transfer the dough ball to your tart shell. Using damp fingers, press the dough into the shell, making sure to press it up against the corners and walls. Smooth out the rim and make it clean and pretty; it will retain its shape during baking. Because this dough is gluten-free, it is impossible to overwork it, so take your time making it neat and even thickness all over.
Transfer the tart shell to the freezer and let it chill for at least 1 hour. Use this time to make your raspberry jam and boil your orange. 
Once the tart shell is frozen, heat your oven to 180°C / 350°F fan-forced (200°C / 325°·F conventional). Line the inside of the tart with parchment paper and fill with pie weights (dried rice or beans work great). Bake for 35 minutes or until the base of the tart under the weights is no longer shiny and wet-looking. Remove the pie weights and bake a further 5-10 minutes or until the base is dry. It's okay if the base feels slightly soft on the inside when baked; it is a brownie crust after all!
Set the shell aside to cool while you finish your cake batter.** **

Raspberry Jam:
Add your raspberries, sugar, and orange juice to a small saucepan. Place the pan over medium heat and smash the berries while stirring continuously. 
Once the berries have released their juices, allow them to simmer for 10-20 minutes, gradually reducing the heat to medium-low as the jam thickens. Stir often.
It is done when you can coat the back of a metal spoon and swipe a clean line through the jam.
Set it aside to cool.

Orange Cake:
Reduce your oven temperature to 140°C / 285°F fan-forced (160°C / 260°F conventional)
Place your whole orange in a pot of boiling water. Boil for 10 minutes, discard the water, add fresh water, and repeat for a total of three cycles or 30 minutes of boiling. This pulls the bitter flavour out of the orange's pith. Swapping out your water every 10 minutes ensures that you extract as much bitter flavour as possible. Allow the orange to cool.
Cut the orange into small pieces, discarding any seeds along the way. Add the entire orange to a food processor and blend until smooth (make sure there are no large chunks of rind).
Add the remaining cake ingredients (almond meal, baking soda, and eggs). Blend into a smooth batter.
Immediately move on to final tart assembly.

Final Assembly:
Spread your raspberry jam evenly along the bottom of the tart shell.
Pour your cake batter over the jam and smooth the surface.
Bake the tart for 30 minutes, rotate the pan, then bake an additional 30 minutes or until a skewer poked into the centre of the cake comes out clean. 
Allow the tart to cool to room temperature completely before unmolding.
Place a large plate over the cooled tart and flip it over so that the tart and pan are upside-down. Carefully lift off the tart pan ring, then the round pan base. Finally, peel off the baking paper.
Place another plate on top of the tart so that it is sandwiched between the two plates. Flip both plates over so that the tart is right-side up.
Garnish with fresh raspberries, a dusting of powdered sugar, and, using a potato peeler, shave the chocolate bar to create decorative flakes.

Notes
 All of the ingredients in this tart recipe should be double-checked for hidden gluten. For instance, some brands carry a "may contain gluten" warning label. While the ingredient is still functionally gluten-free, it would not be safe to serve to those with celiac disease.

Please forgive my mispronunciation of gochujang, I’ve since learned the correct way. My bad for not doing my due diligence and double checking!