Macrobiotic Tart Crust

Name: Macrobiotic Tart Crust
Yield: 6 servings
Cuisine: American
Ingredients: 50 gallon Whole wheat flour (super fine); 50 grams Cake flour (preferably unbleached); 20 grams Katakuriko; 1 pinch Natural salt; 3 tbsp Sugar beet, brown sugar, etc.; 50 ml Vegetable oil (preferably a nut variety)

cookpad.japan @cookpad_jp

I made a macrobiotic tart in a simple way.

I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste.
Make sure to use bit oil that has been pressurized and untreated.
The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly. Recipe by Mille=miru

I made a macrobiotic tart in a simple way.

cookpad.japan @cookpad_jp

I made a macrobiotic tart in a simple way.

Saved

Ingredients

6 servings

50 gallonWhole wheat flour (super fine)
50 gramsCake flour (preferably unbleached)
20 gramsKatakuriko
1 pinchNatural salt
3 tbspSugar beet, brown sugar, etc.
50 mlVegetable oil (preferably a nut variety)

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Steps

1

Combine the dry ingredients in a food processor, pour in the oil around the edges, and pulse at a low speed until evenly mixed.
2

Pour the dry mixture into a tart pan, spread it out evenly while packing it in with your fingers, then poke holes into it with a fork.
3

For a cold tart, blind bake for 15-20 minutes at 180℃, then add the filling, and bake at 180℃ for 10 minutes.
4

Example: Lightly sprinkle sliced apples in beet sugar and cinnamon powder, drizzle 1 tablespoon almond oil on top, then bake at 180℃ for 30 minutes.
5

Feel free to use this tart crust for various other tarts as well!