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Vegan Gluten free Oil Tart Crust without margarine
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Vegan Gluten free Oil Tart Crust

Vegan Glutenfree Oil Tart Crust, an easy and quick recipe to bake your favourite tarts topped with jam, spreads and fruit!
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 35 minutes
Servings 8

Ingredients

  • 100 gr gluten free almond meal
  • 100 gr gluten free potato (or other) starch
  • 120 gr gluten free brown rice flour
  • 1 teaspoon cream of tart
  • ½ teaspoon 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 tablespoon rum, limoncello or other gluten free liqueur

Instructions

  • 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
  • Shape the dough into a ball, cover it in plastic wrap and let it rest in the freezer for at least one hour
  • Pre-heat the oven at 320 F / 160 C and take the dough out of the freezer
  • 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
  • Spread the jam on top and if you have any excess dough left, crumble it on top
  • Bake for 25-30 minutes and once out of the oven let it cool down before slicing it. Enjoy!