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Butter-free Ultra Healthy & Easy Tart Crust
Butter-free Ultra Healthy & Easy Tart Crust

Before you jump to Butter-free Ultra Healthy & Easy Tart Crust recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Also Healthy.

The one thing that some of you may already understand is that by consuming the right foods can have a huge effect on your health. One of the foods you should be avoiding is any kind of foods you get at a fast food place. You will see that the nutrition in these types of is non existent and the negative effects can be really bad. This is why we are going to be going over the foods that you should be eating that will have a beneficial effect on your health.

Everybody likes to have dessert after their meals and if you are one of those individuals you may want to think about some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are additionally required for maintaining your health. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

Following some of the suggestions above you will find that you will end up living a healthier life. One thing that you ought to actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to butter-free ultra healthy & easy tart crust recipe. You can cook butter-free ultra healthy & easy tart crust using 7 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Butter-free Ultra Healthy & Easy Tart Crust:
  1. Get 90 grams Pancake mix
  2. Prepare 10 grams Katakuriko
  3. Take 1 less than 50 grams Silken tofu
  4. Get 2 tsp Oil
  5. You need 1 you can omit the oil (Simplified version)
  6. Prepare 100 grams Pancake mix
  7. Provide 50 grams Silken tofu
Instructions 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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