The perfect pastry for making your favourite fruit pie or delicious little lemon curd tarts.
Category:
Pastry
Style:
Gluten Free
Quantity: 1large tart which serves 8
Ingredients
210gGluten free flour blend
70gpure icing sugar
1tspxanthum gum
125gbuttersoftened
100gricotta cheesedrained (or homemade cheese)
1egg yolk
1tspvanilla bean paste
Instructions
Add the flour, icing sugar and xanthum gum to a bowl and mix together.
Place the butter, cheese, egg yolk and vanilla into the bowl of a food processor and then add the dry ingredients.
Pulse only until the dough starts to form a ball.. (TM speed 3, 20 seconds)
Remove the dough to a large sheet of baking paper or a pastry sheet and knead to form a smooth ball.
Divide the dough in half and flatten into two discs.
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.