96 g almond flour
40 g coconut flour
1/2 teaspoon xanthan gum or gelatin
1/4 teaspoon kosher salt
1/2 teaspoon lemon or orange zest (optional)
100 g unsalted grass-fed butter cold
55 g cream cheese cold
1 egg lightly beaten
2 teaspoons apple cider vinegar
egg wash optional (for glossy finish)
Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to a bench top mixer and pulse until evenly combined.
Add butter and cream cheese and pulse for just a few seconds until crumbly.
Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball).
The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
Turn out the dough onto cling film (i.e. saran wrap) and pat into a round then Refrigerate for at least one hour.
Roll out dough between parchment paper.
Please note: it’s more fragile than regular pie crust, so you need to work quickly and in cold conditions, however, you can patch up any cracks that occur by pinching the dough together.
Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish is making a pie.
Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers, 15 mins for a tart case and up to 30 minutes for mini mince pies.
Ideally, keep an eye out for it as it will brown differently from conventional pastry.
To make the Strawberry Tart:
A recipe shared with me by MasterChef Judge Ray McVinnie
Make a pastry case using the pastry recipe, pressed into a loose bottom flan tin.
Once cooked, let cool.
Cover the inside of the case with either whipped cream sweetened with a little stevia (or your preferred sweetener) and flavoured with a dash of vanilla essence, or sour cream
Remove heads / green bits off strawberries and cut in half.
Layer on top of cream or sour cream
Cover all with Low Carb Jam
Place back in the fridge to set
Serve in wedges and enjoy!