Macrobiotic Tart Crust

• 50 gallon Whole wheat flour (super fine)
• 50 grams Cake flour (preferably unbleached)
• 20 grams Katakuriko
• 1 pinch Natural salt
• 3 tbsp Sugar beet, brown sugar, etc.
• 50 ml Vegetable oil (preferably a nut variety)

1. Combine the dry ingredients in a food processor, pour in the oil around the edges, and pulse at a low speed until evenly mixed.
2. Pour the dry mixture into a tart pan, spread it out evenly while packing it in with your fingers, then poke holes into it with a fork.
3. For a cold tart, blind bake for 15-20 minutes at 180C, then add the filling, and bake at 180C for 10 minutes.
4. Example: Lightly sprinkle sliced apples in beet sugar and cinnamon powder, drizzle 1 tablespoon almond oil on top, then bake at 180C for 30 minutes.
5. Feel free to use this tart crust for various other tarts as well!

gallon, flour, katakuriko, salt, sugar, vegetable oil

Taken from cookpad.com/us/recipes/148705-macrobiotic-tart-crust (may not work)