Easy Gluten free Tart Crust (Dairy free, Egg free)
Easy and quick gluten free tart crust that is also dairy free and egg free. Made without xanthan gum, this gluten free vegan tart base is nice and flaky.
Servings 8 slices
Equipment
- 1 kitchen scale
- 1 small bowl
- 1 bowl
- 1 Rolling Pin
- parchment paper
Ingredients
- 2.5 tablespoons ground flax seeds
- 8 tablespoons water
- 200 grams gluten free brown rice flour (or 100g rice flour + 100g almond flour)
- 100 grams potato starch or other gluten free starch
- 70 grams brown or white sugar
- 1.5 teaspoons baking powder
- pinch of salt
- grated zest of a lemon
- 120 grams vegan margarine, shortening or butter
- 2 tablespoons gluten free rum or limoncello (optional, replace with cold water or vegan, gluten free milk)
Instructions
- Mix the ground flaxseed and water first (= egg replacer) and let it rest a few minutes
- In a bowl mix flours, sugar, baking powder, grated lemon zest and a pinch of salt
- Add the margarine, the flax-egg and the liqueur
- Mix 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
- Put the dough ball into the baking pan and spread it directly with your hands or 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
- Bake for 30-40 minutes (depending on your oven)
- Let it cool down before slicing it
Notes
You can save a handful of dough to crumble all over the filling for extra texture.
If you want to make decorations, like stripes or shapes, make extra dough, use it when cool and handle it carefully.
As it contains no gums, this dough tends to break, which is why the best way to spread it in the pan is simply by pushing it down with your hands or the bottom of a cup/glass.
If you want to make decorations, like stripes or shapes, make extra dough, use it when cool and handle it carefully.
As it contains no gums, this dough tends to break, which is why the best way to spread it in the pan is simply by pushing it down with your hands or the bottom of a cup/glass.