Whole-Grain Tart Shell
1.7g
Net Carbs
9.1g
Protein
10.0g
Fat
0.2g
Fiber
131
Calories
Ingredients:
- 1/8 fluid ounce Tap Water
- 1 tablespoon Whole Grain Soy Flour
- 1 large Egg Yolk
- 4 ounces Vital Wheat Gluten
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter Stick
- 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
Directions:
- In a food processor, pulse flours, salt and butter until texture resembles a coarse meal. Add yolk and water and continue pulsing until the dough just starts to come together.
- Turn dough onto a sheet of wide plastic wrap, form into a ball and cover with another sheet of plastic. Flatten to a 7-inch disc and chill in the freezer for 10 minutes.
- Roll dough out between the plastic wrap to a 13-inch circle (to facilitate rolling, occasionally remove plastic, dusting each side with 1/2 teaspoon of wheat gluten flour).
- Remove the top sheet of plastic and invert dough onto a 10-inch removable bottom tart pan. Center dough and press onto the bottom and sides of the pan. Remove the remaining plastic and trim any excess. Chill in freezer for another 10 minutes.
- Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, preheat oven to 375°F. Line the tart shell with foil and add a layer of dried beans or pie weights.
- Bake for 10 minutes. Remove the beans and foil, and bake an additional 5 to 6 minutes or until golden. Cool on a rack before using.
