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[Obesity Discussion]

WHOLE GRAIN TART SHELL

Servings: 10
Prep time: 0:10:00
Bake/Cook time: 0:20:00

Calories: 127
Fat: 10 grams
Protein: 3 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 5 grams
1/2 cup whole wheat pastry flour
1/2 cup vital wheat gluten flour, plus 2 teaspoons for rolling
1/4 cup soy flour
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/2 teaspoon ice-cold water
1. In a food processor, pulse flours, salt and butter until
texture resembles a coarse meal. Add yolk and water
and continue pulsing until the dough just starts to come
together. Turn dough onto a sheet of wide plastic wrap,
form into a ball and cover with another sheet of plastic.
Flatten to a 7-inch disc and chill in the freezer for 10
minutes.
2. Roll dough out between the plastic wrap to a 13-inch
circle (to facilitate rolling, occasionally remove plastic,
dusting each side with 1/2 teaspoon of wheat gluten
flour). Remove the top sheet of plastic and invert dough
onto a 10-inch removable bottom tart pan. Center dough
and press onto the bottom and sides of the pan.
Remove the remaining plastic and trim any excess. Chill
in freezer for another 10 minutes.
3. Use unbaked crust as indicated in recipe of your choice.
Or for a prebaked crust, preheat oven to 375F. Line the
tart shell with foil and add a layer of dried beans or pie
weights. Bake for 10 minutes. Remove the beans and
foil, and bake an additional 5 to 6 minutes or until
golden. Cool on a rack before using.
This recipe can be used to create both savory and sweet
itemsthe only limit is your imagination.

Atkins - Whole Grain Tart Shell

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