Yoghurt Pastry
Makes enough for: 1 batch pastry
Ingredients
- 125 g flour
- 100 g cold butter, cut into small cubes
- 15 g fructose
- 80 g thick plain yoghurt
for the egg wash
- 1 egg yolk beaten with 5mls water
Method
- Place the flour, butter and fructose into a food processor and process on a low speed until the flour resembles bread crumbs
- Add the yoghurt and process until the dough comes together
- Turn out onto a light floured surface and form into a flat, round disk
- Dust lightly with flour, wrap in baking paper and refrigerate for 20 minutes
- Preheat the oven to 200° Celsius
- Roll out on light floured baking paper to just fit your flan / tart / pie tin with a little overlap
- Refrigerate for 20 minutes
- Prick the bottom with a fork and blind bake for 15 minutes
- Remove the baking beans and bake for another 5 minutes
- Seal the surface with the egg wash
- Trim the edges of the pastry
Notes
Do not roll out the pastry more than once.