Classic tart dough is the pastry shell every tart in this book leans on — tender, buttery, and made grain-free with a blend of coconut and almond flour. It rolls smoothly, presses neatly into fluted pans, and bakes to a crisp golden case. One nine-inch shell or thirteen mini cups, ready for any filling.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
2 large eggs
1 tablespoon (15 ml) coconut milk
½ teaspoon vanilla
¾ cup coconut flour
½ cup almond flour
⅔ cup palm sugar
¼ teaspoon salt
8 tablespoons (120 ml) coconut oil
Preparation
1.В В Whisk the egg, coconut milk, and vanilla together in a small bowl.
2.В В In a separate bowl, whisk the flours, sugar, and salt together until combined. Add the coconut oil to the flour mixture and mix until it resembles coarse cornmeal.
3.В В While continuing to whisk, add the egg mixture and stir until dough just comes together.
4.В В Turn the dough onto a sheet of plastic wrap and flatten into a six-inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for one hour. Before rolling the dough out, let it sit on the counter to soften slightly (about 10 minutes).
Pro Tips
- Rub the coconut oil into the flour until the mixture looks like coarse cornmeal. That even distribution is what gives the baked shell its short, tender bite.
- Whisk the egg mixture in only until the dough just comes together — overmixed pastry turns tough and shrinks away from the pan edges.
- Flatten the dough into a disk before chilling. A disk chills evenly in an hour; a ball takes far longer and rolls unevenly.
- Rest the rolled dough ten minutes at room temperature before pressing it into the pan — chilled dough cracks if forced.
Frequently Asked Questions
Can I use this dough for sweet and savoury tarts?
Yes, though it's gently sweet as written. For savoury tarts, reduce the palm sugar to a tablespoon and add a pinch of herbs to the dough.
How do I stop the shell shrinking?
Chill the fitted shell thirty minutes before baking and press it firmly up the sides. Cold dough in a hot oven holds its shape best.
Do I need to blind bake with weights?
Not usually — this dough is sturdy enough to bake empty. If making a very wet filling, prick the base and bake an extra minute or two.
Can I freeze the baked shell?
Yes — cool completely, wrap tightly, and freeze for a month. Thaw uncovered so the crust stays crisp rather than softening.
Recipe Card
Ingredients
Method
- 1. В В Whisk the egg, coconut milk, and vanilla together in a small bowl. 2. В В In a separate bowl, whisk the flours, sugar, and salt together until combined.
- Add the coconut oil to the flour mixture and mix until it resembles coarse cornmeal. 3. В В While continuing to whisk, add the egg mixture and stir until dough just comes together. 4. В В Turn the dough onto a sheet of plastic wrap and flatten into a six-inch disk.
- Wrap the dough tightly in the plastic wrap and refrigerate for one hour.
- Before rolling the dough out, let it sit on the counter to soften slightly (about 10 minutes).
