For one large tart or 6 individual tarts
- 130gr butter
- 180g T110 flour
- 37g of oat bran
- 37g chickpea flour
- 35g of coconut sugar
- 1 egg
Mix the butter with the T110 wheat flour, chickpea flour, oat bran and sugar with your fingertips. Be careful not to melt the butter, the aim is to obtain a sandy texture.
Then add the egg, mixing at first with a spoon or spatula. When the mixture starts to form a ball, work the dough by hand for a few moments: spread it out on a work surface to obtain a very homogeneous dough.
Leave the dough to rest in a filmed ball for about twenty minutes in a cool place: as it cools, it will be easier to roll out.
Preheat the oven to 180°C
Roll out the dough with a rolling pin and spread it out in your pie tins.
Put them in the oven for 15-20 minutes depending on your oven: the aim is to get a golden colour. Let them cool completely before turning them out.
To garnish your tart, let your imagination run wild! We recommend our light vanilla cream with a few seasonal fruits, and that's it!
Tip: resting and chilling are the key to success. This recipe will be easier to work with in a cool kitchen. In summer, don't hesitate to extend the resting time in the fridge to facilitate the rolling process.
Find all our recipes here: https://ohoui.com/pages/toutes-les-recettes
