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1
Combine the pancake mix and the cake flour and set aside.
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2
If using butter, melt it and set it aside.
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3
Make a well in the dry ingredients and pour the oil in the center.
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4
Add some water, a little a time, into the dry ingredients while shaping the dough into a ball with a spatula.
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5
Wrap the dough in plastic wrap.
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6
Chill in the refrigerator for as long as possible.
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7
(Cut the plastic wrap one size larger than the tart pan, since you will use it later when rolling out the dough.)
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8
Open the plastic wrap and cover the dough with another piece of plastic wrap.
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9
Roll the dough with a rolling pin to match the size of the tart pan.
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10
(This technique eliminates the need to dust the working surface.)
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11
Take off the top piece of plastic wrap, flip the crust over and into the tart pan with the bottom piece of plastic wrap attached.
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12
Shape the dough by pressing it into the tart pan over the plastic wrap to shape the crust.
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13
Cut off the excess edges with a rolling pin.
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14
Slowly remove the plastic wrap.
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15
Pierce several holes in the bottom and grooves of the crust.
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16
If you are blind-baking the crust, bake it at 180C for 10-30 minutes.
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17
(Adjust the temperature to the baking time or for the type of tart).
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18
If you have pie weights, it will turn out looking even better.
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19
Here's a Tofu Tart Recipe:.
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20
(This page shows detailed directions).
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21
The photo shows an autumn flavored chestnut tart that uses this tart crust recipe.. You do not need to blind-bake the crust for this recipe.
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22
Just pour the filling in and bake it as is.
