Pop all your flours in your food processor or thermomix and pulse to combine and aerate (3 secs, speed 5 for TM users and about 5 seconds for Food Processor)
Add your chilled ‘fats’ of choice
Pulse until a wet sand vibe is achieved (3 seconds on speed 6 for TM users / about 5 secs in a food processor)
Whisk your egg, vanilla and syrup together in a bowl
Add about 2/3 of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? You’re done. Has it not? Add a tiny bit more.
Save the leftovers of this mixture if you have any for a batch of French toast or to pop in a hot cake batter!
Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable, as at this stage, it will be a little wet.
Preheat oven to 180C / 350F fan forced OR 200C / 400F non fan forced oven
Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour / sorghum flour and shake off excess. This will help you when it comes to dislodging the tart later on!
Plop your pastry blob onto a layer of parchment paper and another piece of parchment on top – both a little longer than the tin’s length.
Peel top layer of parchment off
Flip parchment over on top of the tin and ease the pastry into the tin, pressing well into all the corners.
OPTIONAL: Pop back in the fridge for another 20 minutes. BUT you don’t have to. It’s just that pastry is at it’s absolute best when super chilled, so I do it most times but a couple of times haven’t due to time, and the world did not fall apart and the pastry was still lovely.
Any excess – make a couple of short bread cookies out of it while you’re blind baking the base!
Now, place parchment on top and weight it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 15 minutes without – this will mean your base isn’t soggy for the finished product later – I despise soggy bottoms, don’t you?
Once the pastry is a nice medium golden brown, it’s ready. Set aside.