1 cup cassava flour
1 stick of butter
1 tbsp. vinegar
1 tsp. Paleo baking powder
3/4 cup cold water
1/2 tsp. salt
1. Add flour and butter to a food processor and pulse 10 times.
2. Add the rest of the ingredients and pulse 10 times.
3. By now the dough will not yet have come together but resemble little pea size lumps.
4. Transfer the dough to a bowl and knead it with your hands until is I one firm piece of dough. It should still be very soft.
5. Cover a work surface with cassava flour. Just a sprinkle so the dough don't stick.
6. Roll out the dough as thin as you can get it.
7. Cut out round shapes. I used a large ramekin.
8. Transfer each piece to a muffin liner.
9. Using the muffin liner as a guide shape each disc into a cup.
10. Place it muffin tins so they don't lose shape.
11. Bake 350F for about 20 minutes until baked through and lightly brown I color.
12. Turn down the oven to 200 F.
13. Take them out of the oven and let them cool until you don't get burned touching them (about 10 minutes).
14. Lightly cover a cookie sheet with paper or foil.
15. Remove the liner from each crust and place them upside down on the cookie sheet.
16. Return them to the oven and bake until dry. How long depends on the oven. In mine it took 45 minutes. They will be done when they aren't soft anymore but crispy to touch.
17. Cool them slightly down and fill the with a savory tartlet filling.
18. The tartlets can be flash heated in the oven if necessary just be careful they don't burn and do it with them upside down.
See the pictures for more clarification on the method.
Note: these can be served with many different kinds of filling. On the picture to the right they are shown with a asparagus lobster stew - recipe here.