Gary’s Sweet Potato Short Crust Pastry
I’m sharing this because I thought I couldn’t better something like the shortcrust pastry but this was surprisingly better, and definitely healthier. The recipe came about from improvisation while going through a gluten free period.
x 2 medium size sweet potatoes
200g Rice flour (or any gluten free flour)
50g Ground nuts (can be any)
2.5 tbs coconut oil
Pinch of salt
- Bake the sweet potatoes for 45min at 190° fan
- Let the sweet potatoes cool a little before scooping the flesh out from the skin
- Mash the sweet potatoes and add coconut oil
- Mix all the dry ingredients into one
- Add the dry ingredients to the sweet potato mash in 2-3 stages while mixing to create the dough
- Aim for a firm dough (not too wet) – stop adding dry ingredients if firm enough, add more if not firm enough. This is dependent on the sweet potato you use and how much water was extracted from roasting.
- Oil the pastry/tart mould with coconut oil
- Scoop the dough directly into the mould and use a spoon or hand to press it flat
- Make sure the corners and sides walls get enough dough to ensure the integrity of the shape
- Let the raw pastry cool in the fridge for an hour (you can skip this if you’re in a hurry)
- Use a fork to evenly prick the base of the pastry to create air pockets
- Blind bake the pastry by lining it with parchment and filling the mould with pulses (rice, or dry beans, or sugar, or baking beads) for 15min at 220°
- Remove the parchment and pulse and bake for a further 10min or until it feels right (hard enough for the shape to hold but not burnt).
- Let the pastry cool before adding the filling.
- Remember the pastry will fully cook when you baked it again with the filling.