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Lactofree vanilla shortcrust pastry Recipe

Learn how to make a Lactofree key lime pie with this shortcrust pastry recipe. Adaptable to many other desserts and sweet tarts by simply removing the pecan nuts.

  • Preparation
    5mins
  • Cooking time
    25mins
  • Rest time
    15mins
Rate this recipe
(3 votes) 2.5/5
Ingredients
Pour pieces
  • Plain flour : 75 g
  • Lactofree spreadable : 25 g
  • Water : 2 tea spoon
  • Vanilla pod(s) : 1 whole
  • Pecan nut(s) : 25 g
  • Maldon salt : 1 pinch(es)
  • Lactofree spreadable : 10 g
Method
  • 1. FOR THE PASTRY:

    If making key lime pie, blitz the pecan nuts to a fine crumb in a food processor.

    Sieve the flour into a bowl.
    Cut the vanilla pod in half length ways and scrape the seeds from the vanilla pod and add to the flour. Add a pinch of Maldon sea salt.

    Add the Lactofree spreadable making sure it is at fridge temperature and crumble using your fingertips until it resembles fine breadcrumbs.
    Make a well in the centre and incorporate the cold water.

  • 2. TO LINE AND BLIND BAKE THE TART:

    Preheat the oven to 180'C.

    Grease the tart tin with Lactofree spreadable.

    Take small pieces of the pastry and press it into the tart case until the tart case is lined with a thin layer of the pastry. Prick the base of the tart case lightly with a fork.

    Cut a circle of parchment paper large enough to cover the tart and place inside the tart. Fill with baking beans and then bake the tart case for 15 minutes. Remove the beans and return to the oven for a further 5 to 10 minutes. Allow to cool before using.

Chef's tip

«If you do not have baking paper use a double layer of cling film and bake as normal. »

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