Shortbread Gluten-Free Tart Crust

yields: 9-inch tart crust (or 4 4-inch crusts)

prep time: 8

cook time: 20

total time: 28

This buttery gluten-free tart crust is inspired by classic pâte sablée and enriched with egg yolk for a crisp, tender, shortbread-style texture. Made with almond and coconut flour, this grain-free crust is sturdy enough for any filling but still melts in your mouth. You can fully bake or par-bake it, make it ahead, and keep it dairy-free with a simple swap.

5 from 1 review

Equipment

1 9-inch tart pan with a removable bottom or a 9-inch springform pan

Ingredients

¾ cup (84 g) super-fine blanched almond flour
¼ cup + 2 tablespoons (36 g) coconut flour
½ cup + 3 tablespoons (77 g) Bob's Red Mill tapioca flour
5 tablespoons (63 g) granulated sugar
½ teaspoon kosher salt
½ cup (8 tablespoons) cold unsalted butter, cut into tablespoons (stick-style vegan butter also works)
1 teaspoon pure vanilla extract
1 large egg yolk

INSTRUCTIONS

In the bowl of a stand mixer fitted with the paddle attachment or in a food processor, mix the almond flour, coconut flour, tapioca starch, sugar, and salt.
Mix in the cubed butter and vanilla extract, beginning on low and gradually increasing the speed to medium-high until the filling begins to clump together and butter is fully incorporated. This might take a few minutes - it will appear dry and sandy at first, but it will eventually clump!
Add the egg yolk and mix just until evenly incorporated and the dough is clumping together.
Dump the dough into the bottom of a 9-inch non-stick tart pan with a removable bottom. Press ½ the dough up the sides of the pan about ⅛ - ¼-inch thick, squaring off the top edges. Press the remaining dough into an even layer on the bottom of the pan, flattening the dough with the bottom of a flat cup. Prick the bottom all over with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.
Preheat the oven to 375°F. When the tart crust is chilled until firm, bake on the baking sheet on the middle rack:
Par-bake: Bake 14-18 minutes, until just firm to the touch in the center, with lightly golden brown edges.
Fully Baked: Bake 20-24 minutes, until lightly golden brown all over.
Check the crust at around the 14-minute mark. If you notice the top edge getting too dark, cover it with a pie shield or create your own with a round of crumbled foil to cover the edge. Take care not to underbake, as an underbaked crust will not hold together well.
Note: every oven is different (ex. gas v electric conduct heat differently). For example, you may find you need to rotate the pan if you notice a hot spot.
Remove from the oven, and while the crust is still hot, use a flat cup bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together when it cools.
Follow your recipe as instructed or see storage instructions below.

Notes

Make-ahead crust:

Prepare and chill the tart dough: Prepare the tart crust up to the step where you prick it with a fork. Wrap the unbaked tart crust well with plastic wrap and then freeze it for up to 2 weeks. Bake it straight from the freezer, as directed. This is the best method if you’re making the crust more than a day ahead.
Store fully baked tart crust: You can bake the tart crust up to 2 days in advance. Once cooled, cover it and store it in the fridge for up to two days.
Chocolate Moisture Layer: If you’re using a no-bake filling and want to assemble the tart several hours or a full day ahead, add a thin moisture barrier with chocolate to keep the crust crisp. While the crust is still warm, sprinkle 1.5 ounces of finely chopped white chocolate over the bottom. Let it sit for a few minutes to melt, then spread into a thin layer with an offset spatula or spoon.

Removing Tart From Pan:

You can remove the tart from the pan as soon as it is completely cool. However, if you're new to tart making, I recommend filling the tart before removing it from the pan to reduce your risk of cracking the crust, using the filling to help hold it all together.

Remove the tart from the pan before chilling or the chilled butter will make it more difficult to remove it from the pan.

Slide a thin knife along the bottom edge of the completely cooled tart crust pan where the removable bottom meets the side ring and gently tilt the knife to pop the tart out of the pan. Then slide a thin knife or long offset spatula under the tart to pop it off the base.

Mini tarts:

This tart can also be baked in mini tart pans for individual servings. The same recipe will make four 4-inch mini tarts. You'll follow the recipe exactly using 4-inch tart pans, but bake the crusts for about 5 minutes less.