Tart Crust (Grain Free)
Are you in need of a good, versatile tart crust? I've always enjoyed tarts and pies, both sweet and savory––and the crust was my favorite part! Every kind of crust, even pizza––if I was having more than one slice, I'd eat both of the cheese/sauce portions and then eat the crusts last because they was so good! It was always the same with tarts and pies, I always felt like there was too much filling and not enough wonderful crust, I'd end up leaving most of the filling on my plate and only eating the crust! I figured it was time to make a Paleo version of a tart crust, because I'm always working off of some variation of this recipe when I'm making desserts and I thought that having one master recipe would make things much easier. I love this recipe because whether the cinnamon is kept in the recipe or not, other herbs and spices can be added into the dough to make it sweeter or savory––depending on what you're filling it with. This would be great filled with pudding, ice creams, mixed and mashed vegetables, or even eggs to make a quiche!
Prep Time: 5 min Cook Time: 18-20 min Total Time: 23-25 min Yield: one 8-9" tart crust or four tartlets
1½ cups blanched almond flour
¼ cup coconut flour
¾ tsp cinnamon, optional
¼ tsp baking soda
⅛ tsp salt
¼ cup cold water
½ tsp vanilla extract
¼ cup honey or maple syrup
1 tbsp coconut oil
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, mix together almond flour, coconut flour, cinnamon, baking soda, and salt, until well combined.
Stir in the cold water and vanilla extract.
Mix in the honey and coconut oil last and mash together with the back of a fork until there are no clumps.
Press the mixture into the bottom and up the sides of a tart or tartlet pan. Bake for 18-20 minutes or until the crust is a light golden brown. Remove from the oven and let cool completely (30 minutes on a cooking rack) before filling with chilled ingredients*.
**If your filling requires baking as well, bake this crust for 10 minutes first, let cool for 15-20 minutes on a cooling rack, fill, and return to the oven to fully cook the filling.