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 minutesminutes
Cook Time 25 minutesminutes
Resting time 1 hourhour
Total Time 35 minutesminutes
Servings 8
Ingredients
100grgluten free almond meal
100grgluten free potato (or other) starch
120 grgluten free brown rice flour
1teaspooncream of tart
½teaspoonbaking soda
70grbrown sugar
grated zest of a lemon
pinch of salt
80grgluten free rice milk (or other gf plant based milk)
40grsunflower seed oil
2tablespoonrum, 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!