TPH KETO DESSERTS

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.