This is the pastry I use instead of a regular shortcrust. Made with half wholemeal flour, as well as quinoa and almonds, I think it’s actually more delicious, and it’s certainly more nourishing. Use it to make the Ricotta Fruit Tart and the Lemon Tart from my Sweet Nourish book – or your favourite tart or pie.
45g (1/2 cup) quinoa flakes
60g (1/2 cup) almond meal (ground almonds) (see Tips)
75g (1/2 cup) plain flour
55g (1/3 cup) wholemeal flour
100g butter, chilled, cubed
2-3 tsp cold water
1. Preheat oven to 180°C (160°C fan). Grease a pie dish (22cm) or loose-bottom tart tin (22cm) and set aside.
2. Place quinoa flakes into a Thermomix, food processor or high-powered blender and process until finely chopped (Thermomix: you can use raw almonds and add them in this step – see Tips – 10 sec/speed 7).
3. Add almond meal, flours and butter, and process until mixture resembles fine breadcrumbs (Thermomix: 10 sec/speed 5).
4. Add egg and water, and process until mixture just comes together (Thermomix: knead 15 sec/knead setting).
5. Transfer pastry onto a large, lightly floured sheet of baking paper or a lightly floured work surface. Using a rolling pin, roll out pastry (2-3mm thickness). Drape pastry over rolling pin, gently removing baking paper, and ease pastry into prepared dish. Gently press pastry into sides and press to repair any splits. Trim overhanging edges with a knife. Place pastry into refrigerator for 10 minutes to firm.
6. Line pastry with baking paper and fill with rice, dried beans or pie weights. Place dish onto a baking tray and bake for 10-15 minutes. Remove baking paper and weights. Bake for a further 10-15 minutes or until lightly golden. Set aside to cool completely, then fill as desired.
The pie dish or tart tin can be substituted with 6-8 smaller individual tart tins.
Thermomix version: use raw almonds instead of the almond meal and mill them with the quinoa flakes in step 1 for 10 sec/speed 7.