Each ?smart tart? is made with a soy, short crust pastry base:

Soy, Short Crust Pastry Recipe

Ingredients:

150g soy flour

20g flaxseed flour

100g olive oil butter (this can be substituted by 80g butter and 20ml olive oil)

pinch of salt

1 egg yolk

60ml fridge water

Method:

In a food processor, using an S ? blade, mix together the flour, salt and butter until you achieve a fine breadcrumb texture.

Mix the egg yolk with 30ml of the cold water and add this to the flour mixture.

Pulse the ingredients until it starts to form a dough. If the texture is still crumbly, you can add the remainder of the water a little at a time until it forms a ball of dough. Please take note that this must not be a damp pastry so all the water may not be necessary.

Remove pastry from the processor and bring it together to form a ball.

Wrap the pastry and leave in the fridge to rest for 2 hours before using.

Baking of the tart cases

Method:

Pre-heat oven to 180?C and grease muffin tray.

Dust work surface with flour (no need to use all of it)

Roll out the dough to 2mm thick and cut into 6 squares, approximately 12cm x 12cm.

Line each cup with a square of pastry and trim the edges.

Bake blind for 15-20 minutes until the edges are a light biscuit colour.

Remove from oven and leave to cool in the muffin tray

?Smart Tart? Recipes

Smoked Salmon and Spinach Smart Tarts For the filling

Ingredients:

4 eggs

2 cups of baby leaf spinach (raw)

125ml milk

salt and pepper to taste

60ml plain cream cheese

80g fresh smoked salmon

flaked almonds

Method:

Pre-heat oven to 180?C.