Sweet Shortcrust Pastry – Gluten Free

Sweet Shortcrust Pastry - Gluten Free

  • Servings: makes one large tart which serves 8
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The perfect pastry for making your favourite fruit pie or delicious little lemon curd tarts.

Ingredients

  • 210 g Gluten free flour blend
  • 70 g pure icing sugar
  • 1 tsp xanthum gum
  • 125 g butter, softened
  • 100 g ricotta cheese, drained (or homemade cheese)
  • 1 egg yolk
  • 1 tsp vanilla bean paste

Directions

  1. Add the flour, icing sugar and xanthum gum to a bowl and mix together.
  2. Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
  3. Pulse only until the dough starts to form a ball.. (TM speed 3, 20 seconds)
  4. Remove the dough to a large sheet of baking paper or a pastry sheet and knead to form a smooth ball.
  5. Divide the dough in half and flatten into two discs.
  6. Cover each disc closely with plastic wrap and chill for 30 minutes.

Notes:

  • You can store the dough in the fridge for up to two days, or freeze it until needed.
  • If you have time, make a batch and freeze it for when you need to whip up a quick tart or pie.
  • I always blind bake the tart base for 10-15 minutes in a preheated oven at 200˚C, then add the fruit and if required a pastry lid, before continuing baking.

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