With a stand mixer and paddle attachment, cream together the butter, sugar and salt on low speed.
Slowly add the aquaflaxa while the mixer is running, and mix until incorporated.
Sift together the flour and cacao powder and add them to the mixer. Mix until just combined.
Gather the dough into a disk, cover in plastic wrap and refrigerate for a minimum of 1 hour, or until the dough is firm.
Notes
This recipe is enough to line a 9-inch pastry ring or fluted tart tin.
Can be refrigerated for up to 3 days, or frozen for up to 3 months.
I like to refrigerate my dough overnight which gives time for the gluten in the dough to relax. This makes the dough easier to work with as it will make it less elastic.
1 flax egg = 1 tablespoon ground flax seeds + 3 tablespoon hot water ( leave to rest for 5 minutes or until thickened)