Friday, 12 April 2013

Gluten Free Sweet Pastry

It's nice to know Chef loves me. He puts up with my Gluten Free Issues, and has been searching for the best options for my needs. A lot of the time gluten free options taste dry or powdery. 

Here is the most fantastic Sweet Pastry. It has good elasticity, with no breaking. Cooks brilliantly. And most importantly... Tastes Marvellous!

320g GF Flour
200g butter
1 whole egg
1 egg yolk
100g icing sugar
1 tsp Xantham Gum

Cream the butter and sugar until very smooth and soft. Add the eggs one by one and incorporate on low or by whisk carefully. Add the flour and Xantham gum, and mix in with a spatula.  

When the mix is well incorporated, turn the pastry out on to a clean bench and gently mould into a cylinder shape, wrap in cling wrap and refrigerate. This mix will seem too soft, don’t worry, when it cools down and goes solid, it will be good for rolling. 

When the pastry is hard, bring it out of the fridge and cut into even sized rounds, and lay on a gluten free floured surface and proceed to roll out to the thickness and desired size. 

Lay into mould, and cut off any excess, place in cooking beans if you are blind baking, and re refrigerate before baking. Bake on 150˚c for 15 mins, or until the base of the pastry is light brown. Then take out the beans and bake for 4 mins more at 180˚c to a light golden brown. 

Then proceed to fill your tart with your filling of choice...

I'm gonna give you a sneaky peak at a couple of Tarts in the next few days!

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