Gluten-free pastry tarts
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 455 g Woolworths all-purpose gluten-free flour, plus extra for dusting
- 6 Tbsp coconut oil, melted
- 3 Tbsp Wild blossom honey
- cocoa powder, for dusting
- 140 g hazelnuts, roasted
- 1 L iced water
- icing sugar, for dusting
- 60 ml butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Place the gluten-free flour and grated butter into a mixing bowl. Rub together until the mixture resembles large breadcrumbs.
- Add the icing sugar and knead into the mixture. Add 1 T water at a time, while kneading, until a ball of dough is formed. If the dough is too wet, add 1T gluten free flour at a time while kneading the dough.
- Roll out the dough to a thickness of 2 cm, then use a biscuit cutter to cut out large rounds of pastry. Use the pastry rounds to line 6 cavities of a greased muffin pan. Trim off the edges of the pastry if necessary using a sharp knife.
- Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove from the oven, remove the baking beans and discard the baking paper.
- Bake the pastry shells for a further 15 minutes or until light brown in colour. Once cooled, carefully remove them from the muffin pan.
- To make the hazelnut spread, blend the hazelnuts, cocoa, honey and coconut oil until it forms a smooth paste.
- Place the pastry shells on a serving dish and fill with the hazelnut spread before serving.
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