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Gluten Free Dairy Free Crisp Pastry


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Ingredients

14 portion(s)

Pastry

  • 130 g Glutinous White Rice Flour
  • 30 g sugar
  • 40 g cornflour, Gluten free
  • 20 g White sorghum flour, I use Kurrajong Ridge
  • 80 g Nuttlex, Use butter if not Dairy free
  • 60 g iced water, May need more. I use water from the fridge dispenser poured over ice and then strain into Thermie
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Recipe's preparation

    Method
  1. 1. Preheat oven to 170 deg Fan forced

    2. Add sugar to Closed lid and mill for 3 secs speed 8.

    3. Add remaining ingredients (except the water) and mix on speed 4 until mix resembles breadcrumbs.

    4. Add water gradually through the lid on speed 3 until mix forms a soft dough. Do not overmix. Add more water if required.

    5.Remove dough from the Closed lid and wrap in glad wrap and refrigerate for 30 mins.

    6. If you want to try and roll the pastry, roll between baking paper, however, I don't have much luck with this. I just take a spoonful and press it into well-greased muffin tins or a large pie shell.

    7. Bake in oven for 10 - 15 minutes until pastry has the desired amount of colour. 

    8. Alternatively, spoon the filling in and cook as per recipe. 

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Tip

I made these into Portuguese tarts and they were devine! (photo shows a mix of non-GF as well as GF/DF versions.

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Recipe adapted from Pecan Mince Tarts in the Gluten Free Wheat Free Cooking book by Thermomix page 68. 

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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