Tart Shell
Ingredients
Metric
120 g all-purpose wheat flour
60 g almond butter, white
60 ml water
5 ml ~ 1 tsp vinegar, any type
5 g ~ 1 tsp baking powder
US
1 cup all-purpose wheat flour
¼ cup almond butter, white
¼ cup water
1 tsp vinegar, any type
1 tsp baking powder
MAKES4 portions
PREP TIME8 minutes
COOKING TIME12 minutes
TOTAL TIME20 minutes
Steps
2Whisk together until smooth.
3Add flour and baking powder.
4Mix using a spoon then your hands until you have a stiff dough.
5Place the dough on top of a baking sheet. Roll it out enough to cover a 20 cm (8 inch) tart mold or split it into 4 portions and roll each one out enough to cover a 12 cm (5 inch) mini-tart mold.
6Lift the baking sheet and flip it over the mold(s). Peel the sheet off. Flatten the dough inside the mold and cut off any extras — or fold the edges in. Pierce the base of the dough with a fork throughout. Load the tart with the filling before baking, if the recipe calls for it, then bake according to the recipe instructions. If not using right away, cling-film the tart (or place it into a zip-lock bag) and freeze it for up to 4 months.
7Bake an empty tart in the middle of the oven at 200 °C (400 °F) Fan for 12 minutes.
Nutritional Info
Makes 4 portions
200 Calories per portion
6 g protein
26 g carbohydrates
3 g fiber
8 g fat
200 Calories per portion
6 g protein
26 g carbohydrates
3 g fiber
8 g fat
High in Vitamins E, K
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Omega 6
High in Calcium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
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