Sweet Shortcrust Pastry - Gluten Free
The perfect pastry for making your favourite fruit pie, delicious little lemon curd tarts, and more.
Category:
Pastry
Style:
Gluten Free
Ingredients
- 210 g Gluten free flour blend
- 70 g Pure icing sugar
- 1 tsp Xanthum gum
- 125 g Butter softened
- 100 g Philadelphia cheese, drained ricotta cheese, (or homemade farmhouse cheese)
- 1 Egg yolk
- 1 tsp Vanilla bean paste
Instructions
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Add the flour, icing sugar and xanthum gum to a bowl and mix together.
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Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
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Pulse only until the dough starts to form a ball.. (TM speed 3, 20 seconds)
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Remove the dough to a lightly floured surface and knead to form a smooth ball.
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Divide the dough in half and flatten into two discs.
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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 tart bases for 10-15 minutes (small individual), and 20 minutes (larger tarts) in a preheated oven at 170˚C (fan), then add the fruit and if required, a pastry lid, before continuing baking.
- For crisper tart shells, once blind baked, reduce the heat of the oven to 70˚C (fan) and return the tart shells to the oven for an hour to dry them out.
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With many thanks and kindness,
Julie.
