This is a perfect gluten free and vegan base for any sweet tarts. Make it as a base for a luscious lemon tart, it is also perfect for mini tarts such as a summery strawberry tartelettes, or with rhubarb … 😊 Click on the links for recipes!
Revisitons … Pâtissons!
- 200 gr rice flour
- 100 gr ground almonds
- 50 gr cane sugar
- 1 tsp. xanthan gum
- 1 pinch sea salt
- 60 gr coconut oil
- 1 tsp. vanilla extract
- 8 tbsp. ice water
Mix the rice flour with the ground almonds, sugar, xanthan gum and salt.
Add the coconut oil at room temperature (if the oil is too hard to handle place the jar in a bowl of hot water until the oil softens slightly) with the vanilla extract.
Using your fingers, shape the dough into a ball, add the ice water a few splashes at a time, until the dough comes together.
Roll out the dough onto a large piece of cling film or parchment paper (flour tends to harden the crust).
Transfer the dough onto a tart pan. The dough may crumble a little during the transfer, do not worry simply press the missing pieces with your fingers onto the pan.
Precook the tart for 20 minutes until slightly golden.
Then add any of your favourite toppings and return to the oven if the recipe requires to.