From the kitchen
Savory Tart Pastry
Hemp milk used to bind cold pastry dough for a rich, sturdy quiche crust that holds up to wet fillings.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Cold Butter, cubed
- 3 to 4 tbsp Cold Unsweetened Hemp Milk
Method
- Whisk the flour and salt together. Cut in the cold butter until the mixture resembles coarse crumbs.
- Drizzle in the cold hemp milk, a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.
- Shape into a disc, wrap, and chill at least 30 minutes.
- Roll out and fit into a 9-inch tart or pie pan, then chill 15 minutes more before blind baking.
- Line with parchment and pie weights and bake at 400°F (200°C) for 15 minutes, then remove weights and bake 5 minutes more before filling.
Kitchen note
Hemp milk's higher protein content gives this crust a bit more structural sturdiness than a purely water-bound dough — a real advantage for a savory tart that's going to be filled with a wet custard.
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