Pastry cases

This recipe shows the versatility of Orgran 100% Amaranth Puffed Breakfast Cereal.

Preparation time 30 minutes
Cooking time 20 minutes
Makes 2 tart cases (if both are not required, one can be securely wrapped and stored in the freezer until required) Small tart shells can be made if desired.

Pastry for bases
Ingredients

250g (8oz) butter or salt reduced monounsaturated margarine
185g (60z) caster sugar
½ teaspoon vanilla essence
1 egg, lightly beaten
375g (12oz) Orgran Plain Flour
½ teaspoon gluten free baking powder
60g (2oz) gluten free cornflour
60g (2oz) Orgran Custard Powder
2 tablespoons Orgran 100% Amaranth Puffed Breakfast Cereal

Method

1. Preheat oven to 160ºC (325ºF).
2. Prepare two 23cm (9¨) tart plates by spraying with cooking spray.
3. Cream butter, sugar and vanilla.
4. Gradually add egg to creamed mixture, beating well after each addition.
5. Sift flour, baking powder, cornflour and custard powder into creamed mixture and mix well. Stir in amaranth. Dough should be a firm consistency.
6. Turn pastry out onto a lightly floured (gluten free) board and knead lightly. Divide pastry in half. Roll half the pastry out to approx 0.5cm (1/4¨) thickness. Cut wide strips of pastry and press into prepared tart plate. Repeat with remaining pastry for second tart plate.
7. Place into a moderate oven and bake for 20 minutes or until pastry is lightly golden brown and cooked.
8. When cooked, remove from oven and leave to cool.
9. When cold, store in an airtight container or use as required.