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baked gluten free crust in a tart pan

Gluten-Free Tart Crust

This egg-free, vegan, & gluten-free tart crust is made with 5 ingredients for a truly easy recipe!
5 from 1 vote
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 1 cup almond flour
  • 1 cup oat flour
  • ¼ teaspoon salt
  • ¼ cup maple syrup
  • 2 Tablespoons coconut oil melted


  • Preheat the oven to 350F.
  • To make the crust, add the almond flour, oat flour, and salt to a mixing bowl. Then, use a whisk to sift together until well combined.
  • Next, add the maple syrup and melted coconut oil to the mixing bowl. Then, mix everything together until you have a firm dough. The dough should not be sticky, but it should hold together. If the dough is too crumbly, add 1-2 teaspoons more of melted coconut oil until the dough holds together.
  • Add the dough to a 9-inch non-stick tart pan (preferably a tart pan with a removable bottom for easy release).
  • Use your hands or a measuring cup to evenly press the dough into the tart pan making sure to press it up the sides as well. Before baking, pierce/dock the bottom of the tart with a fork several times so it doesn’t puff while baking.
  • Add the pan to the oven and bake for 12-15 minutes until slightly browned and cooked through. You can also add the crust to the freezer for about 1 hour for a no-bake option.
  • Once the tart is out of the oven, place on a cooling rack and fill with any tart/pie filling. Enjoy!


Calories: 196kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 78mg | Fiber: 2g | Sugar: 7g | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!