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Vegan Gluten free Oil Tart Crust
Prep Time
10 mins
Cook Time
25 mins
Resting time
1 hr
Total Time
35 mins

Vegan Glutenfree Oil Tart Crust, an easy and quick recipe to bake your favourite tarts topped with jam, spreads and fruit!

Course: Dessert
Servings: 8
  • 100 gr gluten free almond meal
  • 100 gr gluten free potato (or other) starch
  • 120 gr gluten free brown rice flour
  • 1 tsp cream of tart
  • 1/2 tsp baking soda
  • 70 gr brown sugar
  • grated zest of a lemon
  • pinch of salt
  • 80 gr gluten free rice milk (or other gf plant based milk)
  • 40 gr sunflower seed oil
  • 2 tbsp rum, limoncello or other gluten free liqueur
  1. In a bowl mix well all the dry ingredients, then add the plant-based milk, the oil and the liqueur and mix with a spoon until you get a solid dough

  2. Shape the dough into a ball, cover it in plastic wrap and let it rest in the freezer for at least one hour

  3. Pre-heat the oven at 320 F / 160 C and take the dough out of the freezer

  4. Place the dough directly on a greased / non sticking pan and spread it with your hands and the help of the bottom of a class/cup, making a half inch high border

  5. Spread the jam on top and if you have any excess dough left, crumble it on top

  6. Bake for 25-30 minutes and once out of the oven let it cool down before slicing it. Enjoy!