BEST EVER vegan, gluten-free tart crust
- francesca tangreti
- Jun 19, 2018
- 2 min read
this is my go-to tart shell recipe. i have used it a handful of times now and it has been a success every single time. it is lightly sweet, nutty, simple, and can be made in a food processor or hand-mixed in a bowl. there isn't much more to say about it, quite frankly, other than that it is amazing and a major crowd pleaser.
i have used this shell for a chocolate ganache tart but i typically use it for fruit and custard tarts. i have yet to find a really solid vegan custard recipe however, so i'll hold out on that recipe until i perfect it ;-). until then, i hope you enjoy using this tart shell for all of your tart-shell needs.
yields 1, 10" tart crust or 4, 12 cm. tart crusts.
INGREDIENTS-
2 cups almond flour
1/2 cup arrowroot starch
2 to 2 1/2 Tbsp of oil of choice (i like to use olive oil)-- feel it out and see how absorbent your almond flour is. it typically varies for me between 2 and 2 1/2 Tbsp. but can be up to 3
2 Tbsp liquid sweetener of choice (i use maple syrup)
1 tsp vanilla extract
pinch of salt
instructions:
preheat oven to 350 degrees F.
if using a food processor then add in dry ingredients and pulse until homogeneous. add the remainder of ingredients and pulse until the mixture resembles wet sand. when you press the mixture, it should stick together and form clumps. if mixing by hand, which is equally simple, whisk to combine dry ingredients and then add wet ingredients and mix til moistened and combined.
PRO TIP: put your tart pan on top of a jelly roll pan so that it is easier to carry around and place into/remove from the oven. pour crust dough into prepared pan and press into the sides of the pan using the bottom of a glass or measuring cup. this should be as firmly packed as possible.
bake in oven for 15 to 18 minutes or until lightly golden. start checking for doneness around minute 15 as this crust will go from underbaked to burned quite quickly!
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