My Go-To Tart Crust | Gluten free * Dairy free * Egg free

Gluten free vegan tart crust - Frolla senza glutine
CLICCA QUI PER LA RICETTA IN ITALIANO

INGREDIENTS (for a round 10-inch pan)

  • 2,5 tbsp ground flaxseed + 8 tbsp water
  • 200 gr / 7 oz brown rice flour
  • 100 gr / 3.5 oz (potato) starch
  • 70 gr / 2.4 oz brown sugar
  • 1 tsp cream of tartar + 1/2 tsp baking soda
  • pinch of salt
  • zest of a lemon
  • 120 gr / 4.2 oz vegan butter
  • 2 tbsp rhum or other liqueur

 

Ready in: 2 hours


One day my boyfriend and I were talking about sweets he used to eat before being diagnosed with his many food intolerances, years ago. And he told me: “Oh I miss the good old classic tart, you know the one with LOTS of jam in it? Apricot jam! Lots of it. That’s my kind of tart”.
And I obliged, got myself at work, experimenting and trying to bake for him a piece of happiness. Because sweets are happiness. Can I get an amen!
Sorry I got carried away by a sugar rush.

Yeah, so, here’s how I make my gluten / dairy/ egg free tart crust:

  • start by mixing the ground flaxseed and water first (= egg replacer) and let it rest a few minutes
  • in a bowl mix flours, sugar, cream of tartar + baking soda (you can sub both of them with baking powder), grated lemon zest and a pinch of salt
  • then add the vegan butter (at room temperature), the flax-egg and the liqueur
  • start by mixing all the ingredients in the bowl with a spoon, then as they start to turn into crumbles, move them on a board and knead the dough until it becomes firm
  • shape it into a “ball”, cover it with plastic wrap and refrigerate for at least an hour
  • pre-heat the oven at 160°C / 320°F
  • now take a piece of parchment paper and roll the dough out over it until it’s more or less ¼ inch thick
  • then lay the dough into a previously greased baking pan, flattening it onto the bottom and ½ inch up on the borders (if the dough gets too warm it might tend to break, but worry not! Just put the pieces on the pan and push them together with your fingers, evening the dough out. You won’t notice it once it’s baked)
  • EDIT: to make it quicker, you can skip the two steps above by putting the dough ball (keeping some for the decoration) into the baking pan and spread it directly with your hands and the help of the bottom of a glass/cup, to push and spread the dough.
  • fill it with jam, nut spreads or anything you like and with the remaining dough you can either make stripes to add on top or any decorations you like
  • now into the oven for 30-40 minutes (depending on your oven)And enjoy!The absence of gluten and eggs makes it a tricky recipe, but it works! Promise!
    I myself am always amazed by the result!
    But if you have any question (or advice of course), please let me know in the comments and subscribe to my Instagram, Twitter and Facebook for all the updates 😉Ciao!
    Sonia

Gluten free vegan tart crust

 

 

 

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