Tart Crust "Pate brisee" 

 

Adapted from this recipe: http://joepastry.com/2010/making_pate_brisee/

10 ounces (2 cups) flour substitute (I use 3 parts almond flour, 1 part coconut flour, and 1 teaspoon of xanthan gum per 1 cup of mixture)
1 teaspoon kosher salt
8 ounces chilled butter cut into pieces
2-4 tablespoons ice water

First, put half the flour and the salt in the bowl of a mixer with a paddle attachment and turn it on low. Add the butter a few pieces at a time. Add the rest of the flour and turn the mixer up to medium. When the flour has all been incorporated add two or three tablespoons of water and mix for 30 seconds or so. Pat the dough into a flat patty, wrap it in plastic wrap and and put it in the fridge for an hour.

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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