Shortcrust Pastry Base
Buttery shortcrust pastry base
Ingredients
- 2 cups Plain flour Sifted
- 1/2 tsp Xanthan gum Sifted
- 60 g Dairy free margarine Cold
- 60 g Vegetable shortening Cold
- 1 pinch Salt
- 2 tbsp Cold Water
Instructions
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Put sifted flour and xanthan gum together into a food processor
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Add the margarine, vegetable shortening, salt and pulse until mixture resembles fine breadcrumbs.
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Then add water and mix till mixture comes together and form a dough.
If mixture's still dry, add another tbsp of water until dough forms
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Remove dough and gently knead on a lightly floured surface for about 2 minutes until smooth and elastic.
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Form dough into a ball, wrap in cling wrap and refrigerate until chilled (2-3 hours).
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Cut dough into 5 even portion
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Put 1 portion of dough on a piece of cling wrap and roll into a circular disc, large enough to cover the tart tin. In this case we are using 5 x 4.7 inch round tins.
Do not roll too large or your pastry will be too thin and break.
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Lifting the cling wrap, gently flip the pastry onto the tart tin.
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Peel away the cling wrap and gently press the pastry into the side of the tin, filling in the gaps.
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Trim the edges with a sharp knife
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Repeat process for the remaining 4 tarts
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Refrigerate rolled pastry for 30 minutes to rest before filling or baking
Recipe Notes
Don't let the 3 hr prep time scare you, its just resting time for the dough ;)
The qty also works for 1 x 23cm tart tin, so you can make 1 big tart instead of 5 small tarts.
Any dough left over can be mixed and rolled for another smaller tin, or freeze and defrost for another time, so no waste here ;)
*Nutrition information is approximate and is meant as a guide only*