Description
This pastry crust made with tangy yogurt and rice flour is both delicate and gluten-free, offering a soft, flaky base perfect for any tart.
Ingredients
Units
Scale
- 200 g (7 oz) butter
- 100 g (3 1/2 oz-1/2 cup) raw sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons plain yogurt
- 1 teaspoon vanilla powder Bourbon
- 400 g rice flour
- 1 teaspoon organic baking powder
- Pinch of salt
Instructions
- In a large bowl, knead the butter with the sugar until well combined and creamy.
- Add the whole egg and egg yolk to the mixture, and continue to mix until fully incorporated.
- Stir in the yogurt and vanilla powder, mixing until smooth.
- In a separate bowl, combine the rice flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, kneading quickly until a dough forms.
- Shape the dough into a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes to firm up.
- Once chilled, roll out the dough on a floured surface to your desired thickness for your tart or pastry base.
Notes
For best results, use high-quality plain yogurt to enhance the flavor of the crust. The dough can be stored in the refrigerator for up to 2 days. If the dough is too sticky, add a little more rice flour when rolling it out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5
- Sodium: 60
- Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 45