Easy Healthy Tart Crust

Combine the pancake mix and the cake flour and set aside.
If using butter, melt it and set it aside.
Make a well in the dry ingredients and pour the oil in the center.
Add some water, a little a time, into the dry ingredients while shaping the dough into a ball with a spatula.
Wrap the dough in plastic wrap.
Chill in the refrigerator for as long as possible.
(Cut the plastic wrap one size larger than the tart pan, since you will use it later when rolling out the dough.)
Open the plastic wrap and cover the dough with another piece of plastic wrap.
Roll the dough with a rolling pin to match the size of the tart pan.
(This technique eliminates the need to dust the working surface.)
Take off the top piece of plastic wrap, flip the crust over and into the tart pan with the bottom piece of plastic wrap attached.
Shape the dough by pressing it into the tart pan over the plastic wrap to shape the crust.
Cut off the excess edges with a rolling pin.
Slowly remove the plastic wrap.
Pierce several holes in the bottom and grooves of the crust.
If you are blind-baking the crust, bake it at 180C for 10-30 minutes.
(Adjust the temperature to the baking time or for the type of tart).
If you have pie weights, it will turn out looking even better.
Here's a Tofu Tart Recipe:.
(This page shows detailed directions).
The photo shows an autumn flavored chestnut tart that uses this tart crust recipe.. You do not need to blind-bake the crust for this recipe.
Just pour the filling in and bake it as is.