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

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Servings 1 crust

Instructions

  • 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.


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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!

Comments

149 responses to “Gluten Free Tart Crust”

  1. Thank you, Elana, for a wonderful tart crust recipe. I just tried it and am so thrilled with the results.

    I made a blueberry tart. I didn’t pre-cook the crust. I made your recipe as directed. Then I sprinkled a little granulated sugar (I know, bad, bad…) on the crust before filling it with about 4 cups of thawed blueberries tossed with 2 tablespoons white rice flour, and 2 tablespoons (yes, again) granulated sugar. Baked at 350 degrees, using a pie crust protector, for about 30 minutes.

    Again, I’m thrilled. Thank you for a helping me put together a really simple gluten-free dessert, that will definitely be one of my staple, go to, desserts.

  2. Although I haven’t actually tried your Gluten Free Tart Crust, I did have a thought for how it could be used.

    I have across a recipe for using Marshmellow Root Powder, and you can make Marshmellows out of it, but what i was thinking, was to put your Gluten Free Tart Crust into smaller single person tart dishes, and then make this Marshmellow Cream as the filling http://sweetroots.blogspot.co.nz/2012/09/raw-smores-tartlets-with-marshmallow.html

    Topped with some home made Chocolate (Organic Cacao Butter, Organic raw Cacao paste or Cacao Powder, some Stevia or sweetner of choice).

    The Marshmellow Cream, topped with home made chocolate is really nice, and because it is all made at home with organic healthy ingredients, they make for a nice weekend treat, or for when guests come over, they will not know it is healthy.

    Just as a side note, if you are vegan and want to make the marshmellows that are also on the above website, replace the Gelatin with Agar Agar, which is derived from Seeweed. All you are using it for is to set the mixture, otherwise it is a goo. Marshmellow cream doesn’t need the Agar Agar as you want it to be creamy and gooey.

    Have a try and let me know what you think.

    Cheers

    Grant

  3. I’ve just made this simple pie crust today, split it into 2 small tins and part baked them for 10 mins before letting them cool slightly and then filling them with mincemeat and cooking for 20 minutes. The tarts look great and the pastry has come out of the tins cleanly. I’m amazed at how strong the crust looks.

  4. Has anyone tried this with quiche? I would love to try this but wondering if anyone has experimented with this yet.

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Recipes » Desserts » Pies » Gluten Free Tart Crust