GLUTEN FREE SHORTCRUST PASTRY - TM

 

Some of my relatives have Celiac disease, and it is always hard to find a good gluten free dessert. This gluten free shortcrust pastry was excellent, and the fruit and nut tart with creme pâtissière, was easy to make and delicious to eat. Will certainly make it again.

Ingredients

150 g almond meal
110 g ghee (see tip), plus extra for greasing
80 g coconut flour
60 g arrowroot

a pinch of salt
1 tsp sugar
2 medium eggs

Preparation

Preheat oven to 200°C and grease a fluted tart tin (Ø 28 cm).

Place almond meal in a big bowl and add all remaining ingredients. Mix well with an electric beater.

Transfer pastry to prepared tin and press into shape. Using a fork, prick pastry 3-4 times to prevent air bubbles from forming, then place in freezer to rest for 15 minutes.

Bake for 5-7 minutes (200°C) until lightly golden. 

Remove from oven and leave to cool slightly. 

Fill pastry case with your desired filling and continue to bake as required.

Here was used for a fruit & nut tart.

Tips & Tricks

Ghee can be substituted with 110 g lard or butter.

Use 1 tsp of fine salt instead of sugar for a savoury dish.

Pastry case can be made and baked the day before using. Fill with desired filling and bake prior to serving.

Pastry will also fit into two smaller tart tins (18 cm) instead of one large one (28 cm).

Pastry can be frozen after step 3. Before using in step 4, defrost completely at room temperature (approx. 4 hours) and press into tart tin and proceed as per recipe.

For best results, pastry needs to be baked and consumed within 2 days of making.