Recipe Gluten-free tart dough with kinako
If you're looking for a pie crust that's both original and full of character, this kinako recipe is for you! With its sweet, lightly toasted soy flavour, it adds a Japanese touch to your pies. Its crumbly, sandy texture works wonderfully with creative toppings: yuzu, black sesame, or even azuki beans. Easy to prepare and super gourmet, this gluten-free pastry will quickly become one of your kitchen classics.
- Author
- iRASSHAi
- Prep Time
- 45 minutes
- Cooking Time
- 15-30 minutes
- Servings
- 1 paste
Ingredients
- 100 g rice flour
- 50 g kinako (toasted soy flour)
- 50 g cornstarch (or potato starch)
- 30 g powdered sugar
- 1 pinch salt
- 80 g cold butter (or coconut oil for a vegan version)
- 1 egg (or 2 tablespoons applesauce for an egg-free version)
- 2 to 3 tablespoons cold water
Directions
- Mix the rice flour, kinako, cornstarch, powdered sugar and salt in a bowl.
- Add the cold butter, cut into small cubes. Sand the mixture between your fingers or with a blender to obtain a fine semolina texture.
- Beat the egg in a small bowl and add to the dough. Mix quickly with your hands or a spatula until the dough begins to come together. If you opt for applesauce, add it at this point.
- Pour in the cold water, spoonful by spoonful, until the dough forms a homogeneous ball (it will remain a little more crumbly than conventional dough). Be careful not to overwork the dough, as it should remain delicate and easy to handle.
- Wrap the dough in cling film and chill for 30 minutes.
- Once the dough has cooled, gently roll it out on a lightly floured work surface, or between two sheets of baking paper. Line a pie tin of your choice with the dough.
- Prick the bottom of the pastry with a fork to prevent it from puffing up during baking. You can bake it "à blanc" (without filling) for 15-20 minutes at 180°C (th.6) if you plan to add a filling afterwards, or around 25-30 minutes for a crisp, golden crust.
