Gluten-free tart base
(at time of publication)
- oil spray
- 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
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.
This pastry works well in both sweet and savoury recipes.
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