Gluten Free Tart Crust

I love making gluten free crusts with almond flour. This gluten free flour is super easy to use, high in heart healthy protein and fats, and of course delicious.

If you wish to experiment and try to make a gluten free pie crust out of this tart crust, feel free. Just be sure to stop back by and let us know how it works.

I am anticipating that I will receive a lot of questions about substituting the egg in this crust recipe; to this I answer: not sure. Again, if you find an adaptation or substitution that works in this gluten free pie crust recipe please let us know how it goes. As for me, I’m very happy with how this turned out as it is a wonderful Paleo tart crust, that will be front and center on my Paleo Thanksgiving menu.

Gluten Free Tart Crust

Print Pin Recipe
Servings 1 crust


  • Place flour and salt in food processor and pulse briefly
  • Add coconut oil and egg and pulse until mixture forms a ball
  • Press dough into a 9 inch tart pan
  • Place pie filling of your choice in crust
  • Bake pie as directed per pie recipe
Prep Time 15 mins
Total Time 15 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

The above is a brand new tart crust recipe. I experimented with it numerous times until I was entirely happy with the outcome. In my tests, I made it with a pecan pie filling. Here are some other filling recipes that you can experiment with:

Chocolate Cream Pie
Mousse Cloud Pie
Chocolate Peanut Tart

What will you fill your tart crust with?

Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook.

Buy My Books!

paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

I made this crust today and used a pumpkin filling. It was delicious! Thank you for doing what you do!


149 responses to “Gluten Free Tart Crust”

  1. What’s the difference between the pie and crust and tart crust other than salt? Is it also that you pre-bake the pie crust and not the tart crust? Does it really matter? Thanks!!

  2. I just made the chocolate pecan pie (it’s in the oven now). As I started looking through your post I noticed your recipe for gluten free tart. The only difference is that the amount of salt is doubled. Does that make a noticeable difference? How is it different?

  3. I’ve been vegan for many years and the best egg substitute for this recipe is to dilute 1tbsp flax seed in 3 tbsp warm water, it works like a charm :) Recently I made a tomato tart using your recipe and my egg substitute and all of my guests loved it :) I can send you a picture should you wish to see it :)

  4. Hi, is the tart crust’s texture is any close to the non paleo/normal tart crust? Have been looking for a similar texture (with a crunch, harder, not soft) crust for a long time, pls advise, thanks

    • Connie , I think all of my baked goods are perfect, otherwise I woouldn’t share them here. The key thing as readers tell me is to use the recommended ingredients that I link to, and follow the directions exactly, step-by-step :-)

  5. How many grams does the 2 c of almond flour weigh for you? In the way you put it in the cup? I see recipes varying from 100 grams per cup all the way up to 150 grams per cup. It makes a huge difference! Almond flour is so hard to judge. And I am using Honeyville brand.

    Thank you for your recipe site. I appreciate your efforts very much. This last 3 years of switching to gluten free, then now grain free has been very difficult!

  6. Elana —

    If I want to divide this recipe into individual tart cups (let’s say 6 servings/tart cups), how do you adjust baking time and temperature, of at all?

    Awesome recipe by the way!

Have Something to Add?

Recipe Rating

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Pies » Gluten Free Tart Crust