Coconut Oil Shortcrust Pastry
Preparation: 10 minutes
200 g or 375 mL (1 ½ cups) all purpose unbleached flour
1. In a processor, combine flour and salt.
2. Add the coconut oil and start / stop until the mixture had a sandy appearance.
3. With the motor running, gradually add the water through the funnel until the dough comes together. Wrap in plastic wrap and put in the refrigerator at least 1 hour.
4. Remove the dough from the refrigerator about 15 minutes before rolling.
For beautiful tarts (eg lemon cream tarts), add 15 mL (1 Tbsp) of poppy seeds to the flour mixture and salt (step 1).