an easy vegan, gluten free, eggless and dairy free shortcrust pastry recipe which i couldn't wait to share with you. i was recently tasked with bringing a dessert for a dinner party, where one guest didn't eat dairy and another leads a strictly gluten free diet. more on the indulgent chocolately tart filling later, for now i want to tell the world about this almost one-size-fits-all tart recipe, which can be left plain or made to be sweet shortcrust. enjoy!
♥ 300g plain gluten free flour
♥ 150g dairy free butter, such as vitalite
♥ 100ml cold water
♥ 10g caster sugar for sweet shortcrust
makes enough for a 10" across tart base.
equipment: food processor, measuring jug, cling film
step one. blitz together the flour and dairy free butter. for this sunflower oil based vitalite is perfect. if your guests are okay with soya, you could use that too.
step two. bring together the pastry crumbs, sugar and water in a bowl. it will be a rather sticky and slightly grainy texture compared to regular pastry. perhaps at this point you could add cocoa powder or flavouring, although i'm still yet to experiment!
step three. cover with cling film and chill for at least thirty minutes.
step four. when you're ready to make your tart, lay another piece of cling film over the top and roll out with a rolling pin. this is to avoid touching or breaking the pastry, as it can be temperamental and flakey.
step five. remove one side of cling film and flip over your tart tin. when you're happy with the positioning, remove the other sheer of cling film too.
ta da! i then simply blind baked for 15 minutes with baking beans and foil on top, then baked for a further 10 minutes to crisp up the base. this was with a filling that set in the fridge, although i'm sure this would work with cooked fillings such as quiches, lemon meringue and bakewell tarts too.
what is your favourite free from baking recipe?