Soynut Tartlet Crust

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* Exported from MasterCook *

 

Soynut Tartlet Crust

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 4-inch tartlet pans or forms, nonstick preferred,

with removable bottoms

1 1/2 cups whole wheat pastry flour

1 cup rooasted soynuts -- finely chopped

3 tablespoons sugar or light granulated cane juice

1/3 cup soft soy margarine

1/3 cup ice-cold water

 

Preheat the oven to 350F. Lightly grease each tartlet pan if not using

nonstick.

 

In a large mixing bowl, combine the flour, soynuts, and sugar.

 

Add the margarine to the flour mixture. Using your fingers, work the

ingredients together quickly until the mixture resembles coarse flakes.

 

Add the cold water gradually and mix with a spatula until the dough reaches a

lumpy consistency and holds together. Be careful not to overmix or the crust

will be tough. Gather it into a ball, cover with plastic, and refrigerate for

at least 15 minutes.

 

Divide the dough into 6 equal parts and press it evenly into each tartlet pan.

Make sure to cover all exposed areas of the pan.

 

Bake for 20 minutes, or until the shells turn brown. Cool completely and remove

the tart shells from the pans before filling.

 

Dough can be made ahead ans refrigerated for up to 1 week or frozen for up to 3

months.

 

Description:

" The toothsome crunch of the soynuts makes this tart crust a sturdy

base for an endless variety of fillings. The dough yields enough for

an 8-inch whole tart shell or 6 individual tartlets. "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Makes 6 individual 4-inch tartlets or one 8-inch tart shell

Nutr. Assoc. : 0 0 0 0 0 0