The red lentil flour gives a more appetizing colour without affecting the taste or texture of the dough.
T65 wheat flour – 35%
Unsalted butter – 25.2%
TT-B red lentil flour – 20%
Water – 19.3%
Salt – 0.5%
Beat the flours, salt, and cubed butter with the flat beater in a stand mixer.
Add water and mix for 3 minutes with the dough hook.
Allow the dough to rest for 1h in the refrigerator, then form into a round tart.
Bake the crust in an oven at 180°C for 15 minutes or for 35 minutes with a filling.
List of ingredients
Wheat flour, Unsalted butter, Red lentil flour, Water, Salt.
Allergnes: Gluten, Dairy.