How to Make Flavorful Butter-free Ultra Healthy & Easy Tart Crust

Nutritious food is nutrition that meets the nutritional needs of our body. If you are seeking organic nutrition recipe ideas, then you've come to the correct place. Or you're looking for the recipe Butter-free Ultra Healthy & Easy Tart Crust, you will find it here. Discover a number natural and organic cooking recipes in simple terms here. We current purely the finest Butter-free Ultra Healthy & Easy Tart Crust recipes for you.

Why is natural and organic and nutritious nutrition important? Due to the fact nutritious natural and organic meals can avoid us from disease. Read the item on healthy living under related to What Is Healthy, Nutritious Food?. Then we can return to the recipe Butter-free Ultra Healthy & Easy Tart Crust.

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Hopefully the above article is helpful for you and realise extra about the magnitude of organic living. Now we go back to the recipe butter-free ultra healthy & easy tart crust. You can cook butter-free ultra healthy & easy tart crust using 7 ingredients and 14 steps. Below is a tutorial on a way to cook dinner it.

The ingredients needed to make Butter-free Ultra Healthy & Easy Tart Crust:

1. Get 90 grams of Pancake mix.
2. Take 10 grams of Katakuriko.
3. Use 1 of less than 50 grams Silken tofu.
4. Provide 2 tsp of Oil.
5. Use 1 of you can omit the oil (Simplified version).
6. Provide 100 grams of Pancake mix.
7. Take 50 grams of Silken tofu.

Steps to make Butter-free Ultra Healthy & Easy Tart Crust:

1. Wrap the tofu in paper towels to absorb excess moisture. Cut the tofu to the pancake mix. If you are using oil, add the oil first, then add the tofu..
2. When the dough is evenly moist, bring it together in one mass by pressing down on the dough with your fist in the bowl..
3. Once the dough looks like the photo in Step 2, form it into a square shape and wrap it in a piece of plastic that's bigger than the 18 cm tart pan you will be using. Leave the dough to rest in the refrigerator for 1 to 2 hours. (Make sure to cut the plastic wrap on the large side since it will be used later)..
4. Spread the plastic wrap out, and roll the dough out with a rolling pin on top of the plastic so that it fits the 18 cm diameter tart pan. Try to make the dough 1 mm thick..
5. You don't need to dust the rolling pin with flour, but if the dough sticks, dust with a little flour. If you roll the dough out to fit a 18 cm tart pan, the dough should be about 1.2 mm thick..
6. Oil the inside of the tart pan using your fingers. You can flour the pan during Step 5 too. The crust will come out cleanly this way..
7. Pick up the plastic wrap and invert the dough onto the tart pan. Press the crust into the pan over the plastic..
8. Remove excess crust using the rolling pin or your fingers as shown in the photo. You can do this with the plastic still on, or remove it. Whichever is easier for you..
9. Remove the excess crust, and slowly peel off the plastic wrap. Press the crust with your fingers so that it doesn't tear..
10. Pierce the bottom of the crust with a fork several times so that it doesn't bubble up..
11. Pre-bake the crust at 180°C for 10 to 15 minutes. If you have pie weights, put a piece of greased aluminium foil on the crust and the weights on top of that. I recommend tarts that don't require the crust to be pre-baked..
12. The crust is hard and tough to slice when it's freshly baked, but becomes easy to slice cleanly when cooled..
13. You can freeze the dough wrapped in plastic for about 1 week. De-frost naturally and roll it out..
14. Variation: 90 g pancake mix + 10 g katakuriko + 2 teaspoons oil. Although this version has oil, the result is a crispy crust that doesn't bubble up..

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