Buttery shortcrust pastry base
Put sifted flour and xanthan gum together into a food processor
Add the margarine, vegetable shortening, salt and pulse until mixture resembles fine breadcrumbs.
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
Remove dough and gently knead on a lightly floured surface for about 2 minutes until smooth and elastic.
Form dough into a ball, wrap in cling wrap and refrigerate until chilled (2-3 hours).
Cut dough into 5 even portion
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.
Lifting the cling wrap, gently flip the pastry onto the tart tin.
Peel away the cling wrap and gently press the pastry into the side of the tin, filling in the gaps.
Trim the edges with a sharp knife
Repeat process for the remaining 4 tarts
Refrigerate rolled pastry for 30 minutes to rest before filling or baking
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*