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Gluten Free Tart Shells

A tart shell recipe for large or small tarts that can be used with sweet or savoury fillings.
Prep Time30 minutes
Cook Time10 minutes
Refrigerate Dough before using1 hour
Total Time1 hour 40 minutes
Course: Appetizer, Dessert
Keyword: gluten free tart shells
Servings: 24 small shells

Equipment

  • oven, food processor (optional)

Ingredients

  • 1/2 cup tapioca flour or cornflour
  • 1/2 cup brown rice flour
  • 1/4 cup almond meal
  • pinch salt
  • 2 Tbsp coconut sugar (or sugar of choice) omit for savoury tart shells
  • 71 g butter
  • 1 egg

Instructions

  • Combine dry ingredients
  • Mix in butter and egg until ingredients combine to form a dough. Can use a food processor for this step.
  • Wrap dough and refrigerate for 1 hour
  • Remove chilled dough from fridge. Roll out between 2 sheets of baking paper. If making large shell roll to fit dish.  Remove top layer of paper and turnover pie dish, remove paper.  Trim dough to fit the pie dish.  If making individual tart shells cut with round cutter and fit into tart shell trays.  Reroll dough to cut more small tarts until dough all used.
  • Cover tart shell with baking paper and weigh down with rice or pastry weights.  For small tart shells, grease the bottom of another tart shell tray and place over the top of the one with the pastry in it. Blind bake large tart shell for 10-15 min.  Bake individual tart shells for 10 mins.  Remove from trays and allow to cool.

Notes

Dairy Free -Use Nuttelex or coconut oil instead of butter.
Egg Free – Use a chia egg (1Tbsp chia seeds mixed with 3 Tbsp water, allow to soak while preparing other ingredients).
Sulphite Free – Use organic tapioca flour.
Nut Free – Swap the almond meal for sunflower seed meal