A food processor / blender is preferred for this pastry base.
1 cup quinoa flour
1/4 cup coconut flour
1/2 raw almonds
1 egg yolk
100gm chilled cubed butter
2 tbl (or slightly more if required) chilled water
Use a tart or quiche tin where the base is removable. This recipe will make a tart that is a diameter of 21.5cm.
Process the flours, almonds and chilled butter in a food processor and pulse until the mixture resembles fine bread crumbs.
Add the egg yolk and while processing, add one tablespoon of the water at a time through the shoot. The dough will not come together in a ball like some doughs, you will need to check it by stopping the processing and removing the lid. Test the mixture in your fingers and if it is moist and pliable and sticks together quite well, then you can remove from the processor and press together into a ball. Cover with cling wrap and refrigerate for 10 minutes.
This is the kind of dough that is best when it is pressed into the tart tin, rather than rolling because it is a non gluten based pastry and will crumble easily. This part of the process requires some patience and a bit of time, but it is worth all the effort. Working and pressing the dough and evening the mixture out across the tin and up along the sides will create some warmth and the oils from the coconut and almond will be released and it does become easier to work with. Make sure your entire base is even. Prick the base and blind bake for 15 minutes on 180 degrees.
Remove the crust from the oven and let it cool. It can now be filled with anything sweet or savoury.