Classic tart dough is the paleo pastry workhorse — a buttery, tender shell that rolls out clean and bakes into crisp, golden cases. Coconut flour and almond flour blend into a dough that handles like the real thing and fits fluted tart pans beautifully. One nine-inch tart or thirteen mini cups, ready to fill with anything you fancy.
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
- Chill the dough a full hour before rolling. Cold pastry holds its shape in the oven and gives you crisp edges instead of a slumped shell.
- Let the chilled dough soften ten minutes on the counter before rolling — it cracks if you force it straight from the fridge.
- Mix only until the dough just comes together. Overworked tart dough bakes up tough rather than tender and flaky.
- Freeze the fitted shell for thirty minutes before baking. That last blast of cold is what stops the pastry shrinking away from the fluted sides.
Frequently Asked Questions
Can I make the dough ahead?
Yes — the wrapped disk keeps two days in the fridge and a month in the freezer. Thaw overnight in the fridge before rolling.
What fillings work best?
Lemon curd, chocolate ganache, or fresh fruit over pastry cream. Blind-bake it fully golden for wet fillings and lightly for custard-based ones.
Why does the dough crack when rolling?
It's too cold. Let it rest ten minutes and roll between two sheets of parchment — the parchment keeps it together without extra flour.
Can I make mini tart cups?
Yes — press the dough into fluted mini tarts and bake 10 to 15 minutes until golden. They release easier and are perfect for parties.
Recipe Card
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