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Butter-free Ultra Healthy & Easy Tart Crust
Butter-free Ultra Healthy & Easy Tart Crust

Before you jump to Butter-free Ultra Healthy & Easy Tart Crust recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

Healthy and balanced eating encourages a feeling of wellness. We tend to feel way less gross after we increase our consumption of healthy foods and lower our consumption of junk foods. Eating more vegetables helps you feel a lot better than eating a slice of pizza. This is often a problem, nonetheless, in terms of eating between goodies. Shopping for snacks can be a challenge because you have so many options. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain meals are an excellent choice for a fast wholesome snack. Starting your working day with a piece of whole grain toast can give you that extra boost you need to get going. Eating on the run can easily be more healthy with wholesome chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain alternatives.

You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to butter-free ultra healthy & easy tart crust recipe. To cook butter-free ultra healthy & easy tart crust you only need 7 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Butter-free Ultra Healthy & Easy Tart Crust:
  1. Provide 90 grams Pancake mix
  2. Use 10 grams Katakuriko
  3. Use 1 less than 50 grams Silken tofu
  4. Get 2 tsp Oil
  5. Prepare 1 you can omit the oil (Simplified version)
  6. Provide 100 grams Pancake mix
  7. Prepare 50 grams Silken tofu
Instructions to make Butter-free Ultra Healthy & Easy Tart Crust:
  1. Wrap the tofu in paper towels to absorb excess moisture. Cut the tofu to the pancake mix. If you are using oil, add the oil first, then add the tofu.
  2. When the dough is evenly moist, bring it together in one mass by pressing down on the dough with your fist in the bowl.
  3. Once the dough looks like the photo in Step 2, form it into a square shape and wrap it in a piece of plastic that's bigger than the 18 cm tart pan you will be using. Leave the dough to rest in the refrigerator for 1 to 2 hours. (Make sure to cut the plastic wrap on the large side since it will be used later).
  4. Spread the plastic wrap out, and roll the dough out with a rolling pin on top of the plastic so that it fits the 18 cm diameter tart pan. Try to make the dough 1 mm thick.
  5. You don't need to dust the rolling pin with flour, but if the dough sticks, dust with a little flour. If you roll the dough out to fit a 18 cm tart pan, the dough should be about 1.2 mm thick.
  6. Oil the inside of the tart pan using your fingers. You can flour the pan during Step 5 too. The crust will come out cleanly this way.
  7. Pick up the plastic wrap and invert the dough onto the tart pan. Press the crust into the pan over the plastic.
  8. Remove excess crust using the rolling pin or your fingers as shown in the photo. You can do this with the plastic still on, or remove it. Whichever is easier for you.
  9. Remove the excess crust, and slowly peel off the plastic wrap. Press the crust with your fingers so that it doesn't tear.
  10. Pierce the bottom of the crust with a fork several times so that it doesn't bubble up.
  11. Pre-bake the crust at 180°C for 10 to 15 minutes. If you have pie weights, put a piece of greased aluminium foil on the crust and the weights on top of that. I recommend tarts that don't require the crust to be pre-baked.
  12. The crust is hard and tough to slice when it's freshly baked, but becomes easy to slice cleanly when cooled.
  13. You can freeze the dough wrapped in plastic for about 1 week. De-frost naturally and roll it out.
  14. Variation: 90 g pancake mix + 10 g katakuriko + 2 teaspoons oil. Although this version has oil, the result is a crispy crust that doesn't bubble up.

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