Versatile pastry base, with a dietary requirement twist.
Created and tested (LOADS) by us, until it was made perfect and irresistible....and tested and approved by many of you. If you know us you know that everything we create, we must perfect until becomes addictive. If it's not addictive (if you don't want to come back for more), it means it's not good enough.
'Those berry tarts were insane, what were they? Mum said she can't stop thinking of them...' –Rosie
Every recipe starts with the longest (yawn) story that no one wants (have time) to read, so we'll just cut to the chase. You came for the recipe, the recipe you shell get.
We will share TWO pastry options. One is gluten free, paleo, and dairy free - super flaky. The other one is a vegan (plant based) version of the same. Think mince tarts, lemon or chocolate custard, or savory quiche - match made in heaven.
This is not a sponsored post, but for your convenience we thought to include some (harder to find) ingredient links.
OPTION ONE Addictive paleo, gluten free, dairy free pastry base
(like short crust)
What's in it?!
Use pesticide free/organic and Australian ingredients when possible :)
125 g blanched almond flour (whatever brand you have will work - or get it from here)
65 g cassava flour (you can get it from here)
110 g arrowroot flour (you can get from here)
3/4 tsp (teaspoon) sea salt
1 free range / organic egg
20 g hot water
Mix dry ingredients
Add to dry ingredients: melted (not hot) coconut oil or ghee, scrambled egg and hot water
Mix all ingredients well with spatula until it comes together
Refrigerate covered (so that it doesn't dry out) for 1 hour until easier to handle
Now it's ready to be pressed as mini fruit mince tarts or large savory quiche
We love to oil our muffin tin and press the dough into mini tarts. Mini tarts bake at 175°C for 16-17 min. You should get 10-11 mini tarts from this batter (approx 45g/tart). We leave them to cool and fill them with low sugar cooked seasonal jam or lightly roasted seasonal organic fruit with a dash of coconut syrup. Be creative.
Alternatively, press the dough into large quiche pan 20 cm and bake at 175°C for 10-12 min. In the meantime have the quiche filling ready, pour into the half baked crust and bake further at 200°C for 25 min, until the edges are set.
The raw crust dough can be refrigerated for up to 5 days, or stored frozen and used within 60 days. We also baked a batch of these crust baskets, and stored them in the freezer. Super easy and quick for when you have guests over or just feel like something sweet. Pop them out, thaw and fill with some lemon custard.
OPTION TWO Same, just VEGAN pastry base (still tastes like short crust)
Everything stays the same as in the previous recipe (ingredients and instructions - except the egg). Just replace the egg with 60g apple puree or coconut thick yogurt (thick Coyo or Cocobella both work well). Follow the rest of the instructions above to bake the tarts.
'These tarts remind me of picking fruit and fresh flowers from a spring garden into a basket" - Jac
We will soon bring these individually to our menu, so our non bakers can also enjoy some gluten free and dairy free tarts. In the meantime, you can try these beauties as a part of our So Extra Box. Tap below for details!
Tell us in the comments if you have any questions, or DM us on the gram, would love to see you baking these.