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
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 large egg
- 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
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?
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Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook.
Hi there can you eat dark chocolate on Candida diet
Cio, yes if it is 100% cacao with no sweetener added.
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!!
Heather, thanks for your comment. Really not much difference other than what you point out :-)
Gabriele Murry says
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?
Gabriele, they’re very similar other than the difference you point out :-)
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 :)
Thanks Nicole! Are you on IG? Would love to see you photo there :-)
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 :-)
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!
Jess, I discuss that in this post in the paragraph called “Nutrition Facts”
I hope my simple recipes will help make your grain-free journey super easy!
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!
Ryan, thanks for your comment! I haven’t tried that so not sure :-)
Lisa DiGiacomo says
Do I need to bake the crust before putting in filling?
Lisa, no need to bake before, bake with your filling in it :-)