Almond and Coconut Flour Shortcrust Dough for Tarts
Egg and yolk provide protein and fat, while almond and coconut flours contribute a mild nutty taste and dietary fiber. Rubbing cold butter into the dry mixture creates the crumbly texture of the baked shell. A thinner base usually needs the shorter end of the 12–18 minute baking range.
Combine the dry components: finely ground almond flour (100 g), coconut flour (25 g), allulose (35 g), table salt (1 g), and vanilla (0.5 g).
Combine the cold butter (60 g) with the dry mixture, rubbing it in quickly until fine crumbs form.
Add the egg (50 g) and egg yolk (20 g). Knead the dough with a paddle attachment at medium speed until everything is just combined, without aerating the mixture.
If the mixture remains crumbly and will not come together, mix in the cold water (8 g) gradually, just until the dough holds together.
Chill the dough in the refrigerator for 20–30 minutes.
Prepare the tart shell by rolling out the dough, fitting it into the pan across the base and sides, then pricking the base all over with a fork.
Bake at 170 °C for 12–18 minutes, choosing the time according to the thickness of the shell.
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