Making a healthy Pie or Tart base has been a game changer in my kitchen. It offers freedom from the addition of the grip of extra calories. No longer necessary to feel anxious about one extra slice!
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Think about it… one of the high value items in any bakery is the pie. Many different varieties are available… you have the light varieties that are fruit and cream filled. Then you have the traditional ones with apples, pears or this delicious and healthy one made with pumpkin.
Some are closed, some open, called by different names…the common factor is that they are all full of interesting flavours and quite irresistible! There are tons of recipes for all of them.
But I feel happiest when I make something healthy as well as tasty.
And this is one such recipe.
You may also like other healthy bakes that you can enjoy, such as this breakfast cake or this Cherry Frangipane All make healthy with options that add fibre and increase the nutritive value in multiple ways.
Bonus!
This recipe is also gluten-free, without xantham gum. This healthy pie or tart base is made with millet flour. And oats. To put it simply, it is the healthy way to make pie crust without bidding adieu to the taste factor!
Making the Healthy Pie or Tart Base
I make this all the time and it works well for most recipes. However, it is not going to be rolled out. It will be more like a wet mixture that you can spread around. Don’t worry, it will set once it is baked.
The trick I use is to include healthier alternatives such as millets, coconut and oats. The crispness comes from almonds and the addition of a preferred fat component like coconut oil or ghee or cream collected off the top of milk. Or olive oil.
This trick can be used for any kind or pie or tart to make it healthier. Typically the bases are made with maida and butter and is certainly unhealthy.
So, whether it is a rich and heavier filling like the apple pies, or the ones that do not require cooking like the whipped cream and fruit, you can safely go for these bases.
I have included some notes on “baking blind” in the notes section. You can also refer to this super-informative article.
Do remember that you are free to bake in one large springform pan, or several smaller ones. I even use a muffin tray and bake the base in muffin lines!
Healthy Pie or Tart Bases
Course: DessertCuisine: westernDifficulty: Medium6
servings10
minutes15
minutesIngredients
1/2 cup almonds, powdered
1/2 cup sugar, powdered
1/2 cup desicated coconut powder
1/4 tsp salt
2 eggs
2 cups oats, roasted and powdered
1/2 cup ragi flour, cooked with 1 cup water till thick
1/2 cup ghee or oil
3-4 inches of candied orange peel (minced) or few drops of vanilla essence or any flavouring of your choice
Directions
- Mix all ingredients in a food processor or in a big plate till you get a uniform mixture.
- Grease the pie/ tart tin and press this prepared dough down with the help of a small flat-bottomed vessel.
- Now depending on your recipe, you can bake blind or bake with the filling. Refer to the notes for more.
- Store this healthy pie or tart base wrapped tightly with foil, in an air tight box if not using immediately. In any case, use within 24 hours for maximum crispness of the base.
Notes
- You can use a springform pan to make removing the base easier. Or else grease the moulds well, add parchment paper at the base and then spread the pie crust mixture on it.
- Baking Blind: You would use this technique for making the base ahead of time and then filling it cream and fruit or anything that does not need to be baked.
- For baking blind, prick lightly with fork. Weigh it down with a muslin cloth filled with some dry beans like rajma. You can also keep a parchment paper cut into a circle on the tart base and then put the dry beans on it. Bake at 160 °C.
- Even if you don’t need to bake blind, for example in a pumpkin pie, it will help you to bake it before adding the filling. Cool it thoroughly and then bake with the filling. This will keep the tart case more crisp. And of course, more delicious!