2 c. unsifted all purpose flour
8 sugar substitutes
3/4 c. butter
2 egg yolks

Work this dough vigorously with your hands to develop the right consistency. Mix flour and sugar together; add butter and crumble it into the flour with your fingers until mixture is mealy in texture and there are no large particles. Stir in egg yolks with a fork until well blended. Then work dough with your hands until it holds a smooth, non-crumble ball (the heat of your hands softens and makes the dough stick together).

Press the pastry into pan or cupcake pan, pushing it firmly to make an even layer. Allow about 1 teaspoon dough for tart pan 2 inches wide and about 1/5 inch deep, about 2 tablespoon dough for tart pans 3 inches wide about 1 inch deep, about 1 cup dough for a 9 inch pie pan (shape dough up to but not onto pan rim) and about 1 1/2 cup dough for an 11 inch tart pan. Bake pastry at 300 degrees for 20-30 minutes or until pastry takes more time to brown.

Let pastry cool in pan; invert small tarts and tap lightly to free then turn right side up. The 11 inch tart pastry can be taken from the pan only if supported by a removable metal bottom. Makes 2 cups dough.