This pastry is really versatile and I've used it here to make cute little fruit mince tarts just in time for Christmas. It is perfect for any sweet tarts, just press into a cake tin or pie dish, blind bake and fill with chopped fruits. Blind baking means cover the pastry with baking paper and weigh it down with dried beans or baking beads. Bake for allocated time, then remove paper and beans and bake as per recipe. It means your pastry will be well cooked and stay crisp and firm after the filling is added.
130g frozen grated coconut oil*
240g Monica’s Paleo Flour Mix
¼ tsp salt
110ml ice cold water
Place the frozen grated coconut in a bowl with the flour, sugar and salt. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of frozen coconut oil to remain very cold. Add the egg and water, and using your fork, mix well. Lastly using your hands, bring the dough together to form a ball.
Roll out the dough and cut 6 x 10cm pieces with a round cookie cutter. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC. Roll out the scraps of dough and cut small stars or hearts to top the tarts.
Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.
*Place coconut oil in freezer until hard. Then grate and return to freezer. It is now ready to use in Paleo pastry.
Try the Spiced Inca Berry Fruit Mince here