Basic grain-free sweet tart crust (2)

This is a revision of basic grain-free sweet tart crust (1).

Ingredients

makes one 9-inch crust

200g (≈ 2 C) almond flour, sieved
⅛ tsp cinnamon
1 tbsp xylitol
⅛ tsp pink salt
80g butter, softened and cut into pieces

Instructions

1. In a large mixing bowl, mix the almond flour, cinnamon, salt, and xylitol until combined. Break any lumps with your finger.
2. Add the butter and stir together with a pastry cutter or by hand until the mixture has fully combined. Tip the mixture out onto a large cling film and form it into a big ball.
   
3. Wrap the dough in cling film and flatten it slightly. Chill in the fridge for at least one hour.
4. When ready, take the dough out of the fridge and grease a 9-inch fluted tart pan with a removable bottom.
5. Reheat the oven to 175°C. Place a rack in the middle of the oven.
6. Turn the dough onto the tart pan. Lay cling film over the dough and press it flat with a wooden spoon or spatula or smooth the crust with your fingers. Make sure to pat it evenly in the pan and up the sides to achieve a uniform thickness on the sides and bottom.
   
7. Place the tart pan on a baking sheet and then in the oven. For par-baking the crust (i.e., if further baking is required with a filling), bake for 10 minutes; to fully bake the crust to put in no-bake fillings (e.g., ganache), bake for 20 to 25 minutes, or until the crust is golden brown.
   
8. Remove the tart crust from the oven and let it cool to room temperature before filling or storing.

Some thoughts and notes

1. I wanted to make a thinner crust and so used less almond flour. It was harder to spread with breakage happening. The kitchen was also particularly warm on the day and though I had chilled the dough, I left it out long enough for it to get back to room temp (even though it was only for 10 minutes or so), making it quite difficult to work with. In the end, I had to rewrap the dough and put it back in the fridge for another 15 minutes before quickly turning it out in the pan and patting it out. It took a while but it worked.
2. Again, this is a very moist crust. I think 80g of butter is still a tad much. Perhaps 60g would work.