Before you bake off the crust, ensure that your pecan halves have been roasted:

Spread the pecan halves on a baking sheet and position a rack in the lower third of the oven. Preheat the oven to 325F (165C) Toast the pecans until darkened slightly and fragrant, 10-12 minutes. Cool completely and then break into halves and quarters with your fingers. Set aside.

Position a rack in the centre of the oven and preheat to 375F (190C)

In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice flour and cocoa powder, with the tapioca starch, sugar and salt.

Scatter the butter pieces over the top and then drizzle with the vanilla.

Turn the mixer on to medium low and run it until the dough comes together in clumps and the butter is worked through. This will take between 3 and 5 minutes.

Dump the crumbs into a 9 inch tart pan with a removable bottom. Press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges as square as possible. This can easily take 10 minutes before the pressing and moving of the crumbs around creates a presentable tart shell!

Prick the bottom of the crust all over with the tines of a fork carefully and gently (you may pull up some of the crumb- just press back down) Freeze until firm (15-20 minutes)

Place the tart pan on a rimmed baking sheet and bake until firm (18-22 minutes). Because the dough is dark, it will be difficult to tell when the crust is down, so set a timer

for 18 minutes, and then look closely for edges that are beginning to darken and pull away from the sides of the pan. If the chocolate begins to smell at all burnt, remove the crust immediately.

While the crust is baking off, chop the chocolate and slice the cranberries into halves (I left small ones whole)

In a large bowl whisk together the sweet rice flour, muscovado sugar and salt. Whisk in the eggs until smooth and then add the maple syrup and vanilla. Don't over whisk, causing too much air to become incorporated into the custard.

Whisk in the butter and then fold in the cooled pecan pieces.

When you remove the tart shell from the oven, keep it on the baking sheet. Sprinkle the chocolate pieces evenly over the bottom of the crust. Then add the cranberries evenly.

Carefully pour in the filling, distributing the nuts evenly.

Bake the tart until the sides are gently puffed and the centre is wobbly like Jell-O under the nuts and berries, which will float to the top. This should take between 20-30 minutes.

Let cool completely.

Slice and serve with whipped cream (sweetened as you like- maple syrup and a splash of bourbon would be lovely)

Alternatively: Chill the tart before cutting into wedges for the cleanest slices. Just dip your knife into hot water and wipe it clean between slices.

This will keep refrigerated for up to 4 days.