Gluten-free tart base

Photographer: Devin Hart

Serves: (makes a 22cm tart case)

Time to make: 40 mins , plus 30 mins chilling

Hands-on time: 10 mins

Ingredients

spray oil
1 cup gluten-free baking mix (we used Healtheries)
1 cup ground almonds
½ cup cornmeal flour
150g reduced-fat spread
Nutrition information unavailable for this recipe

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Instructions

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1 In a large bowl, combine all ingredients using the back of a fork. Mix well.

2 Use fingers to press into a lightly greased 22cm round tart tin or mini-muffin trays.

3 Place in fridge to chill for 30 minutes then blind bake for 20-30 minutes at 180°C until golden brown.

4 Finish with desired filling.

HFG tip

This pastry works well in both sweet and savoury recipes.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.