I made these pastry shells for my no butter raisin tarts but these shells can be filled with any type of yummy filling. 1 egg 1/3 cup of palm shortening , melted1 1/2 cups of almond flour 2 tbsp of coconut flour pinch of salt. Preheat the oven 350F. To make the pastry add the egg to a stand up mixer and beat on low. Add the vanilla and melted palm shortening and mix on low. Add the almond flour and mix. Add the coconut flour and salt and mix well. It will start to look like dough. The dough will look wet from the palm shortening and that is fine. Roll the dough in your hands into a ball. I had to wash my hands as they were greasy from the shortening. Place the dough onto a sheet of parchment paper and another sheet on top. Use a rolling pin to roll out the dough. Don't roll the dough to thin. Use a large cookie cutter about 9 cm in diameter to cut circles. Use the cookie cutter or spatula to lift the circle up and place carefully in the muffin tin. If the circle breaks that fine because you can pat it down and spread the circle in the tin. Make sure the edges come almost to the top of the muffin tin and smooth it out. Do this for each one. This dough will make about 14 to 15 shells. I actually had some dough left over that I refridgerated. Place in the oven for 11 minutes before filling the shells with your filling. Enjoy. |
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