Dessert Tart Lining Dough (gluten-free) (vegan)
Berry & Crust
electronic kitchen scale
non-stick muffin tray
stainless steel mixing bowl
A - sift
vegan caster sugar
B - rub in
C - combine
Preheat the oven to 180°C.
Group A - sift together. Rub Group B into the sifted ingredients, then add Group C to make the dough.
Cover the dough with plastic and refrigerate for 20 minutes before using.
Roll the dough out to 0.5cm thick on a non-stick surface.
Cut with a 7.8cm cookie cutter. Place a dough ring in each muffin unit and press down to make tart cases. Prick lightly, using a fork.
Blind-bake the tart cases for 15 - 20 minutes.
- replace 12g oat flour with 12g cocoa powder. Add a further 15g cold water to make the dough.
dough, Gluten-free, tart, Vegan