Gluten Free Sweet Shortcrust Pastry - Lemon
Gluten Free Sweet Shortcrust Pastry - Lemon
Don’t fear making pastry as with some key tips the process can become easy. As it can be a time-consuming process to make then making more than you actually need is a good idea as you can freeze it and use it another time. This is a lovely gluten free dairy free sweet shortcrust pastry with a hint of lemon.
Makes 710 g
Enough to line two 20 - 23 cm tart tins
Preparation time 15 minutes
Chilling time minimum 1 hour
Freeze for up to 2 months
Ingredients:
340 g gluten free plain flour
2 tsp xanthan gum
Pinch of salt
60 g vegetable lard (chilled and cubed)
65 g dairy free spread (chilled and cubed)
125 g caster sugar
2 large eggs
1 large yolk
Finely grated zest of one lemon (optional)
Juice of half lemon (approximately 25 ml)
Method:
Place the flour, xanthan gum and salt in a large bowl or food processor.
Add the chilled lard and dairy free spread and mix lightly with fingertips for 2 minutes or pulse lightly in food processor for 30 seconds.
Tip into a large bowl and add the sugar. Stir lightly and make well in the centre.
Beat the eggs and yolk together.
Place into centre of well along with the lemon and zest. Mix together with a metal spoon to begin with and then with your hands.
Gradually bring pastry together. It will appear dry to begin with but don’t add any additional liquid.
Handle the dough as little as possible. Flatten and wrap in clingfilm and chill in fridge for at least 1 hour.
Use as required.
Additional Notes:
Keep everything as cool as possible. When the fat in the pastry is chilled throughout the preparation period then your pastry is not too tough on being cooked.
Handle the pastry as little as possible. Gluten free pastry is better with little handling.
Wrap any pastry you will not use in clingfilm and place in the freezer for up to 2 months.
Equipment Used:
KitchenAid Stand Mixer
Spatula
Large bowl
