Prep time: 
Total time: 
Serves: 920g

... and ready for filling as desired


This dough makes enough for:

* 2 x 26cm round tart cases using 460g dough per tart - rolling dough to 4mm thick; or
* 6 x 12cm tart cases using 130g per tart - rolling dough to 4mm thick; or
* 8 x 10cm tart cases using 100g per tart - rolling dough to 2mm thick

Leftover dough can be re-rolled and baked as crackers ... if doing this sprinkle with sea salt flakes and a spice before baking for extra flavour

There is no need to grease tart tins as the fat content will stop the pastry from sticking

I make the pastry a day ahead and keep overnight in the fridge before rolling and baking, although it can be used after resting in the fridge for 2 hours

When blind baking ensure the beans/rice/beads in the baking paper come to the top of the pastry shell before baking to keep the sides nice and straight

When making a quiche, fill the pastry case with quiche ingredients and bake at 180 degrees fan forced for 30 minutes, turn tart around and continue for another 10 to 15 minutes until custard is set ... rest for 15 minutes before serving ... delicious cold the next day!

Fully baked pastry shells will keep for four days at room temperature in a sealed container ... cream cheese filling can be placed into tart shells a few hours ahead of time and kept stored in the fridge until ready to finish plating and serving
  • 180g rolled oats
  • 120g brown rice flour
  • 60g potato starch
  • 60g tapioca starch
  • 2 tsp sea salt flakes
  • 1 tsp freshly milled black pepper
  • 250g cream cheese, cold from the fridge, cubed
  • 200g butter, cold from the fridge, cubed
  • 1 x 60g egg
  • Cornflour for rolling
  1. Place oats into TM bowl and mill 20 seconds / speed 9
  2. Add brown rice flour, potato starch, tapioca starch and seasonings and mix 10 seconds / speed 4
  3. Add cream cheese and butter and mix 6 seconds / speed 6
  4. Add egg and knead 30 seconds (dough will be a little sticky at the base)
  5. Lightly dust your hands and bench with cornflour, then turn dough out of the ™ bowl (use a firm spatula to remove the dough at the base of the bowl) and bring together into a large rectangle
  6. Use a scraper to cut in half (I like to weight each piece to make sure they are even in case I wish to freeze half) ... and if doing this then adjust the portions so that they are equal (they should be approximately 460g each)
  7. Shape each piece into a disk, wrap in Gladwrap and refrigerate for 2 hours or overnight
  8. Remove pastry from the fridge and use as desired (if held overnight in fridge, stand at room temperature for 20 minutes - depending on weather - until slightly softened to roll easily
  1. Have your chosen tart cases sitting on a baking tray
  2. Weigh and portion the dough based on the size tart cases you are making (it is easier to roll dough individually for smaller tart cases ... see Notes for amounts required ... you can cut small pieces off the main dough until you have the right amount, then press pieces together into a single portion for rolling ... the dough is very forgiving for doing this)
  3. Place dough portion onto a very lightly floured surface (use cornflour), and then lightly sprinkle cornflour on top of dough
  4. Use medium pressure to roll pastry from the centre out in one direction, turning a ¼ turn after each roll … do not stretch or press too firmly or the pastry will shrink during baking … if dough tears patch it, pressing gently together and rolling over it
  5. Line tart cases with pastry, check corners to ensure the pastry has not split and reinforce with little bits of extra pastry if necessary, prick base with a fork, and place into the fridge for 30 minutes
  6. Preheat oven to 200 degrees fan forced, and place rack into middle of oven
  7. Remove pastry from fridge, place baking paper and baking beads into pastry case (ensure you go right to the top of the pastry rim) and bake as follows:
  9. (a) bake 15 minutes, remove beads, turn tray around and continue for a further 8 to 10 minutes or until golden
  10. (b) Cool shell completely before storing or filling
  11. FOR A PARTIALLY BAKED SHELL (i.e. quiche):
  12. (a) bake 15 minutes, remove beads, turn tray around and continue for another 10 minutes
  13. (b) remove and brush base well with 2 beaten egg yolks and return to the oven for another 5 to 8 minutes until golden (1 yolk is not enough, yet 2 is slightly more than you need, so once you have a decent coating of egg yolk keep the little bit leftover and add it to your filling)
  14. (c) Cool completely before filling and baking
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/wheat-free-shortcrust-pastry/