Possibly one of the most difficult things to work with no matter what it is made from. I’m super happy with how this one tastes, and it wasn’t tooooo tricky to work with. You make an effort for pastry though don’t you (I do). It’s an occasional treat for that very reason.
Rolling the crust thin is the trick. Now to achieve this, I have found the following tips very useful;
Chill the dough in the freezer for about 15min.
Roll out the dough between two pieces of baking or parchment paper
Peel off the top piece and then gently flip the dough over tart pan. Peel off the second piece of paper and use your fingers to press and maneuver the dough into the pan. Use extra dough to mend cracks or tears.
For mini tarts, it’s easier to work with smaller amounts of dough. Cut dough into smaller bits and roll individually.
Prick the dough all over with a fork and chill in freezer for 10 min
1. Preheat oven to 325 degree
2. Mix dry ingredients
3. Add remaining ingredients and mix till soft dough has formed
4. Gather into ball, wrap in plastic and chill
5. Roll and shape into your desired tin size
Bake until golden. Mini tins 15 to 18 min. Large tin 20 to 25 min. Rotate at half way mark to get an even bake. Let cool in pan before filling.
- 1 ½ cups of almond flour (160g)
- 2 tbl arrowroot flour
- Pinch salt
- 3 tbl maple syrup or honey
- 3 tbl shortening or ghee (I used ghee)
- 2 tsp vanilla extract
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