It's my new favourite thing to do.
Make pastry from ground up nuts.
No gluten in sight.
Just buttery, crunchy and oh so tasty pastry that adds the jua de vivre to a yummy but otherwise simple vegetable tart.
There is no looking back for this little duck.
Buttery Nut Crust
(adapted from the I Quit Sugar Website)
Makes 1 x 25cm tart shell
1 1/2 cup almond meal
1/2 cup hazelnut meal
3/4 cups tapioca flour
1 small egg
100 g butter
Preheat oven to 180 degrees.
In an electric mixer, whiz together everything until they have congealed enough that you can roll into a ball.
Mould into a 25cm diameter tart tin and cook in the oven for ten minutes.