Recipe: Coconut Almond Tart Shell {gluten-free, dairy-free}

by Michelle on October 7, 2012 · 2 comments

in Meal

Above: Coconut and almond tart shell baked, chilled and brushed with coconut oil.

Making this tart crust/shell is pretty easy: just mix the ingredients (as per instructions below), grease the tray, press ingredients in tin and then bake!

Recipe: Coconut Almond Tart Shell {Gluten-Free, Dairy-Free}

Makes: 1 tart shell (for tart shell that is 24 cm in diameter and 3.5 cm high)

Ingredients:

  • 1.5 C. almond flour (i.e. ground almond meal) (Nb: you can use all coconut flour instead of the 1.5 C almond flour, if you like- I personally prefer this tart shell with the almond in it (taste wise)).
  • 1 C. coconut flour
  • 2 tsp. cinnamon
  • a pinch of salt
  • 1/3 tsp. bicarbonate of soda (for our US friends: baking soda)
  • 2 heaped dessert spoons of coconut oil, melted
  • 1 tbsp. honey
  • coconut oil, extra to grease the tart tin and tart shell
  • 3 eggs

How to:

  1. Preah-heat the oven to 160 degrees C (~320 degrees F). Nb: I used a fan-forced oven.
  2. In a large bowl sift the flours, cinnamon, salt and bicarbonate of soda together.
  3. Melt the coconut oil and honey together (i.e. in a small saucepan on a stove top) and then pour into the flour mixture. Use a wooden spoon to disperse the coconut oil evenly into the flour mixture. Leave this mixture to cool to room temperature.
  4. Beat the eggs and then in 3 batches, mix the beaten eggs into the tart shell mixture. Mix until you have a mixture that resembles a crumbly dough.
  5. Grease the tart shell you are planning to use with coconut oil.
  6. Then press the mixture evenly onto the bottom and sides of the tart shell. Make sure to firmly press the tart shell – this will help keep it together and prevent it from breaking.
  7. Place a piece of greaseproof paper over the tart shell and then place some baking beads on top to hold down the tart shell when it bakes.
  8. Bake the tart shell for about 11 minutes at 160 degrees C (~320 degrees F) or until lightly browned. When it is cool, remove the greaseproof paper and baking beads. Brush the baked tart shell with coconut oil.
  9. Fill with your favourite tart filling!

Michelle

Health Food Lover is Michelle Robson-Garth. A student-naturopath-in-training, writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 2 comments… read them below or add one }

Skylor November 4, 2012 at 5:17 am

coconut flour is my favroite wheat alternative. The texture is amazing in comparison to rice or almond four – it’s very filling and satisfying. yum! What did you fill this with?

Reply

Michelle November 4, 2012 at 3:51 pm

Hi Skylor! It’s a great flour isn’t it! Oh I used this base to make an amazing coconut custard tart: http://healthfoodlover.com/hfl/2012/10/recipe-coconut-custard-tart-gluten-free-dairy-free/ It was so delicious!

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