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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 Goodies that provide You Power.

Eating healthy foods makes all the difference in the way you feel. When we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. A salad helps us feel a lot better than a piece of pizza (physically anyway). Deciding on healthier food choices can be challenging if it is snack time. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

If you are looking for a quick snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the early morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Make the change from refined products just like white bread to the healthier whole grain choices.

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find exactly 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. You can cook butter-free ultra healthy & easy tart crust using 7 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Butter-free Ultra Healthy & Easy Tart Crust:
  1. Get 90 grams Pancake mix
  2. You need 10 grams Katakuriko
  3. Provide 1 less than 50 grams Silken tofu
  4. You need 2 tsp Oil
  5. Get 1 you can omit the oil (Simplified version)
  6. Use 100 grams Pancake mix
  7. Get 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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