![]() When done correctly, you end up with a crumbly yet crisp pastry that is perfect for velvety tarts of all varieties. From using a different gluten-free flour, to not using a food scale to weigh ingredients, to cutting the butter into the flour with anything other than a food processor, or letting the butter get too warm…literally any change I’ve made has been off in the end. The ONLY times it’s failed are when I’ve veered away from any aspect of what I have written here. ![]() So far, I’ve made this tart shell over a dozen times, and every single time I’ve done it exactly how I have it written here - it’s come out perfect. Then, roll it out and put it in the shell. Once it’s formed into the disc, you wrap it in cling film and chill it in the fridge for 30-60 min. The water and egg that you add also need to be cold. The butter’s gotta be cold before you combine it with the flour in the food processor. With gluten-FREE flours, there’s no gluten to trap anything so you just end up with a WET pastry dough and doesn’t crisp when you cook it and thus the dreaded soggy-bottom. With wheat flour, if the chunks of butter are too big, you just end up with a more flaky, pie-like crust because the gluten proteins trap the moisture from the butter. This is REALLY important that you actually take it to the breadcrumb stage. ![]() You add the flour and butter to the food processor and bits until it looks like fine breadcrumbs. Mistake #1: Not blitzing enough in the food processor. I noticed that when I stopped doing a few key things that I had been doing in previous failed tart shell attempts, they started coming out perfectly every time. Gluten-free flour, however, will often get overworked if you try to knead it (since there’s no gluten to build). You knead dough in order to build the gluten proteins, which gives breads and pastries their structure. ![]() Cover the pastry case with plastic wrap and pop it into the fridge to rest for 30 minutes.The problem is when you take principles that apply to wheat flour, and keep following those rules with gluten free kinds. Place a large sheet of baking paper over the top of the pastry then fill with ceramic baking beans or rice, ensuring that they completely cover the base. Use a knife to trim off the overhanging pastry and, using a fork, prick the base. Using your fingers, gently ease the pastry into the tin, ensuring it fits into every corner. ![]() Holding the rolling pin at each end, carefully drape the pastry over the tin, allowing it to fall inside. Use a pastry brush to remove any excess flour from the pastry, then roll the pastry around the rolling pin and carefully lift it up without stretching it. Working quickly to avoid the pastry getting warm and sticky, roll the pastry until it’s 3 mm thick and large enough to line your tin with a 2 cm overhang. Lightly flour your bench, grab your rolling pin and pull the pastry out of the fridge. Shape into a disk, cover with plastic wrap and refrigerate for at least 1 hour. Tip it onto a lightly-floured surface and carefully work until it just comes together. Using a round bladed knife, or pastry cutter, bring the mix together using a cutting motion. Whisk together the eggs and milk, then add to the bowl. Using your fingertips rub the butter into the flour mixture until it resembles coarse breadcrumbs. 250 g unsalted butter, very cold and cubed. ![]()
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