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Recipe by: Rowie Dillon
Time: 45 minutes. Serves: 12
Preheat the oven to 160 degrees. Sift the flours and polenta into a bowl.
Rub in the butter with your fingertips and pulse again until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the egg and water and xanthan gum mixture. Bring together with your hands to form a dough. If it is dry, you may need to add a little bit more water.
Scrape out of the food processor and gather into a ball. Knead the dough for 3–5 minutes on a lightly floured surface until silky.
Place on a sheet of baking paper, flatten with the palm of your hand and roll out to a thickness of 5mm.
Cut out 12 discs and gently press the pastry into 4cm round fluted tartlet tins. Line each pastry shell with baking paper and pastry weights or uncooked rice and blind bake for 20 minutes, or until golden.
These tartlet shells keep well in an airtight container so you can prep ahead.
Recommended fillings Sweet: go the ultimate and use lemon curd (see recipe in Rowie’s cookbook ‘Indulge’) Vegetarian: try a little mashed potato and dill, season with salt and pepper, curl some shaved asparagus on top and drizzle with a weeny bit of oil. Outrageously decadent: whip some mascarpone, pipe into the shells and drop some caviar pearls on top.
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