Tart crust without butter and eggs. Prepared with a mix of milled flaxseed, self raising flour and refined peanut oil. Quick and easy. Suitable for any type of filling. Ideal if you have egg-intolerance or simply if you don't have the traditional ingredients (eggs and butter) in the fridge.
Difficulty: Very easy
Recipe for 20-25cm tin cake
Preparation: 10 minutes
100g (4 oz) self raising flour
50g (2 oz) rice flour
40g (1½ oz) refined peanut oil
50g (2 oz) caster sugar
1 tbsp of milled linseed
50ml (2fl oz) hot water
1. Place the tablespoon of milled linseed in a bowl with hot water. Let stand for five minutes or until an egg-like consistency is reached.
2. Meanwhile, mix the two flours with sugar and oil. Stir in linseeds and mix well with a spoon or with your hands to form a dough.
3. Use a 20-25cm (9-10in) non-stick cake tin. Flat the dough with your hands directly into the cake-tin using a sheet of cling film. Create the edge.
4. Fill your tart with jam or fresh fruit. Bake at 175C/325F/Gas3 for about half an hour.
NOTE: Grinding linseed is not an easy task (seeds are very hard and if you try to chop them with a knife or using a mortar they will fly all over the place!) but linseeds can be bought already milled and ready to use. I bought them in Aldi brand Harvest Morn brand - Golden Omega - Milled Linseed.