Vegan Tart Crust (Gluten-Free, Oil-Free)
User Reviews
5
Vegan Tart Crust (Gluten-Free, Oil-Free)
Description
The crust combines almond, tapioca, and rice flours for texture and structure, with optional sugar or maple syrup for sweetness. Mixing with water develops a moist, pliable dough that resembles Play-Doh, easy to handle and shape. Rolling between parchment sheets aids in shaping without sticking. Baking at 350°F ensures a golden, firm crust that holds fillings well.
This crust works well for sweet or savory tarts depending on sugar inclusion. Adjust flour amounts according to pan size as noted in the instructions. The almond flour gives a slightly nutty flavor distinct to this crust and contributes to its tender texture.
You can prepare the dough up to three days ahead, storing it wrapped in the refrigerator, or freeze it and thaw before use. If the dough feels crumbly during rolling, adding a bit more water restores pliability. Baking the crust a day before assembling the tart is convenient for meal planning and the crust maintains its texture well over time.
Ingredients
- 2 cups almond flour Almond flour is critical to this recipe and can't be substituted, fine
- ½ cup tapioca flour
- ¼ cup rice flour or brown rice flour, or oat flour, or a gluten-free 1:1 blend
- 2 tablespoons cane sugar Omit for savory tarts, or maple syrup
- ¼ teaspoon salt fine sea salt
- 5 to 7 tablespoons water
Instructions
- Preheat oven to 350 degrees F (176 C), and locate an 11-inch tart pan with a removable bottom (see Notes re: scaling). Either lightly oil the bottom part of the pan (the sides don't need it), or cut a circle of parchment to fit the bottom.
- In a mixing bowl whisk together the almond flour, tapioca starch, rice flour, granulated sugar (if using maple syrup, don't add yet), and salt.
- Add 4 tablespoons of water, and use a large spoon to thoroughly combine. If using maple syrup, whisk it into 1 tablespoon of water, and add that now. Mix very well. Squeeze a handful of the mixture to see if it holds together yet.Add another 1 to 2 tablespoons of water (1 tablespoon at a time), until the dough is moist, resembles Play-Doh, and holds together. (If using maple syrup you'll need slightly less water.) Form the dough into a ball.
- Place the dough on a large piece of parchment paper (about 14 inches long). Use your palm to gently flatten the dough into a disc.
- With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even circle. If the dough sticks to the rolling pin, sprinkle almond flour on top. Hold the removable bottom of the tart pan above the dough to determine whether it's large enough.
- If using a circle of parchment for the bottom of the pan, lay the parchment on the rolled out dough and place the removable bottom of the pan on top of the parchment. Pick the whole thing up, holding it underneath with your non-dominant hand. Slice your other arm through the ring of the tart pan, then flip the dough over so that now the removable bottom is resting on your dominant hand. Slowly peel away the large piece of parchment, and lower the dough into the ring. Without stretching the dough, use your fingers to gently press it into the corners of the pan. Patch any holes or tears with excess dough from the edges.
- Trim and neaten the edges of the crust. Use a fork to poke vent holes in the bottom of the crust.
- Bake for 22 to 25 minutes. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It's important not to overbake this crust so that it doesn't crack or become hard. Allow to cool and proceed with your tart recipe.To use with tarts that will be baked, pre-bake for just 5 to 10 minutes, depending on the final recipe.
Notes
- Adjust ingredient quantities based on tart pan size, dividing amounts as recommended for 9- and 10-inch pans.
- Dough can be refrigerated up to 3 days or frozen and thawed before rolling.
- If dough sticks to the rolling pin, dust lightly with almond flour or roll between two parchment sheets.
- If dough feels crumbly while rolling, mix in an additional tablespoon of water to improve texture.
- Preparation without sugar suits savory tarts; add sugar or maple syrup for sweet tarts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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