Gluten Free Tart Shell
If you have tried my Pie Crust, you may as well throw that recipe out. Ok, don’t throw it out…. but consider this a quicker option. This tart shell is so tasty and much easier to prepare. It’s a slightly sweet cookie crust that can be filled with anything your heart desires.
Gluten Free Tart Shell
- 4 tablespoons melted butter or 5 tablespoons coconut oil
- 2 tablespoons honey
- 1 1/2 cups almond flour, packed
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 9 inch tart shell pan with a removable bottom, greased
- Stir together the melted butter and honey.
- Add the dry ingredients and stir well to combine.
- Press the dough into the greased tart shell. Spreading as evenly as possible.
- Place in freezer and preheat oven to 350.
- For a fully baked tart shell, bake for 15-18 minutes, until nice and golden brown.
- Allow baked tart shell to cool completely before filling.
*Baked tart shells can be made in advance and keep for up to 1 week in the fridge or 1 month in the freezer.
Vegan/Dairy Free Options:
- replace melted butter with 5 tablespoons of liquified coconut oil – it makes for a slightly more crumbly crust, but equally delicious
- replace honey with agave or maple syrup
Next week I will be posting some recipes for fillings and tarts…. stay tuned!
6 thoughts on “Gluten Free Tart Shell”
I made this pie crust and boy was it ever fantastic! I ended up doubling the recipe to fill the tart pan, so it was rich and thick and complemented a zippy strawberry and fresh rhubarb filling. This recipe is definitely going to become a staple in my household!
Keep ’em coming :)
Hi there, I stumbled upon your fruit tart recipe on Pinterest. I’ve been looking for a Gluten Free Tart Shell to make and noticed you had this one posted up. I’m excited about trying it out! Looks good.
Thanks Leticia! So glad you found me, I love Pinterest!
Are there any good substitutes for almond flour? My son is very sensitive to almonds and what can I use to replace lemon? Thank you. I look forward to trying your recipes.
Can this be made into a chocolate tart shell? If so, how do I do that? Thanks so much! I’m obsessed with your blog :)
My daughter-in-law has Celiac and my son-in-law is Type 1 Diabetic, so finding recipes that they both are able to eat is challenging. I made mini cheesecakes with this tart crust instead of the vanilla wafer cookie the recipe required. This crust is very versatile, and I am so happy to have found it!