Chocolate Shortcrust

Ingredients

215 g Bakers' Magic Gluten free flour

35 g Potato starch

150 g Butter (cubed)

20 g Cocoa

40 g Brown sugar

1 Egg

25 g Water

Methods

Preheat oven to 180 C.

Grease a flan dish. My only round fluted flan dish is porcelain, does not have a removable base & has a diameter of 28 cm. If your flan dish is smaller ~23 cm. Keep the amount of pastry the same - it can be used for making pastry biscuits.

Prepare a work surface for rolling out pastry.

Thermomix

Place all ingredients in TM bowl except the egg & water.

Process for 5 secs on speed 8. The mixture should resemble fine breadcrumbs.

Add in the egg & water.

Mix for 20 secs on speed 4.

Transfer dough to a clean work surface. 

Stand Mixer/Food Processor

Sift together the Bakers' Magic Gluten free flour, the potato starch & the cocoa. 

Stir in the brown sugar.

Transfer to the mixing bowl & add in the cubed butter.

Mix until it resembles fine breadcrumbs.

Add in the egg & water. 

Mix until it comes together as a dough.

 

Transfer dough to a clean work surface.

Bring the dough together with your hands. I usually use non-stick paper on top of my kitchen bench.

Knead the dough for ~1 min using the palm of your hand. Make a disc of the dough.

Roll out the dough in a circular shape with a height of ~2 - 3 mm. If uncertain how big the dough disk should be, trace around the base of the flan dish on some non stick paper. Roll out the dough between two sheets of non stick baking paper, place the one with the tracing on top. Roll the dough out so that the disk size is ~5 cm larger than base of the flan dish.

If you have rolled out your pastry between 2 pieces of baking paper gently lift one side off then put it back down on the pastry. Grabbing both sides of both pieces of the baking paper gently flip over the dough. The other side of the pastry should now be facing upwards, gently peel off and completely remove the baking paper on this side. Without squashing the pastry gently put the rolling pin over the pastry ~ 1/4. Lift up the bottom piece of baking paper with the pastry on it and lay it over the rolling pin.

Peel off the baking paper. Lift up the rolling pin, the pastry should be hanging off it. Holding on to both ends of the rolling pin position the pastry over the flan dish. Gently lay the pastry onto the dish.

Gently push the pastry onto the bottom edge & side of the flan dish. Trim off excess pastry with a knife. Keep the extra pastry dough - you can make biscuits out of it.

The dough needs to be blind baked. Put a layer of non stick baking paper over the top of the dough. I usually use the piece with the tracing of the base of the flan dish on it & cut it slightly larger. Pour in blind baking beads or dried beans or rice.

Bake in the oven at 180 C for 15 mins. Remove the non stick baking paper containing the rice/dried beans/baking beads. The pastry is now ready for the filling you want to put into it.