This quick and easy tart case recipe works well for both sweet and savoury bakes. It is melted together and requires no rolling – you simply press it into the tart case as you would a cheesecake base. It bakes firm and crisp and can take any number of fillings. It is also really easy to make diary free
You will need:
125g buckwheat flour
125g ground almonds
pinch of salt
For sweet tarts: 1 tbsp unrefined sugar/ honey / maple syrup
125 g coconut oil or organic butter
- Line the base of a 8 or 9 inch tart case and grease the sides
- Place the buckwheat, ground almonds, salt (and sugar/honey/maple syrup if you are using it) in a bowl and mix together.
- Melt the coconut oil / butter (add the honey/maple syrup if you are using it), then pour into the dry ingredients and mix together to form a dough. Press the dough over the base and up the sides of your tin using your fingers or the bottom of a glass, pushing down firmly and ensuring that it forms an even layer. Cover with clingfilm and chill in the fridge for half an hour
- Preheat the oven to 180*c
- Blind bake your tart case: Remove the cling film. Scrunch up some baking paper, unfold it and then press it into the tart case and fill with baking beans to hold it down. Bake in the oven for 20 minutes until golden. If the base does not seem entirely cooked, remove the paper and baking beans and return to the oven for 5 minutes. Cool on a wire rack.
- The tart case is ready to eat as it is so can be filled with custard and fruit or cashew cream or it can be returned to the oven with a filling that needs to be cooked such as a quiche
If you try the recipe and like it do let me know how you have got on and send us a photo