gluten-free pâte sucrée (sweet shortcrust pastry)

5

by: Whatever's Left






gluten-free pâte sucrée (sweet shortcrust pastry)




ingredients

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serves: 36

- 330g gluten free white flour blend

- 100g icing sugar

0.25 tsp - salt

1 tsp - xanthan gum

1 tsp - guar gum

- 180g unsalted butter, melted

2 large - egg yolks

2 tbs - water

Nutrition Facts
gluten-free pâte sucrée (sweet shortcrust pastry)

Servings Per Recipe: 36

Amount per Serving

Calories: 83

  • Total Fat: 4.5 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 21 mg
  • Sodium: 17.8 mg
  • Total Carbs: 9.5 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 2.8 g
  • Protein: 1.3 g
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preparation

1.  Combine the flour, sugar, xanthan & guar gum in a bowl & whisk to combine. Add in the butter, yolks & water & mix until everything has been evenly distributed. The dough will be very wet at this stage.

2.  Flatten the dough into a disc & wrap with cling film, refrigerate for 2 hours. During this time, the dough will absorb all the extra moisture it had before.

3.  Brush your tartlet tin with melted butter & place in the fridge for 10 minutes.

4.  Dust your work surface with flour & roll out your dough to 3mm thick. Cut discs that are a little bigger than the tin you are working with. The size of my tartlet tin called for 7.5cm. Line your tin with the pastry & place in the freezer for half an hour.

5.  Preheat your oven to 150C. Blind bake your shells for 25 minutes. If not golden by the end of the baking, remove the baking weights & continue to bake for 5 to 15 minutes until they reach a nice, light, golden colour.

6.  Remove from the oven & transfer to a wire cooling rack to cool. Once cool, shells can be filled with whatever filling you desire.

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comments

ChristopherP

5

I have just been diagnosed myself w/glc, so needless to say..I am experimenting. they were excellent