gluten free tart

This dark chocolate cashew butter tart is incredibly rich &amp; decadent with a chocolate gluten-free crust and a luscious filling of dark chocolate a cashew butter.   It’s like a health-ier, extraordinary Reese’s cup made dairy-free, gluten-free, and vegan!  Super easy and quick to make and made with wholesome ingredients!

Dark Chocolate Cashew Butter Tart

almond flour

cacao powder

cashew butter

Tbsp coconut oil

maple syrup

tsp sea salt

dark chocolate chips

coconut milk

vanilla

In a bowl, whisk together the almond flour and cacao powder

In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined

Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps

Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan

Bake for 12 - 14 minutes until the cust turns a darker brown color

Let crust cool while you make the filling

For the crust

Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning — place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!

Once melted, remove from heat and stir in the vanilla and sea salt

Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out

Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional)

Transfer the tart to the refrigerator for 45 minutes to an hour until set

Slice and serve once set or store in an airtight container for up to a week

For the filling

Gluten-free, Dairy-free, Soya-free, can be egg free, nut free, refined sugar free

Gluten Free Vegan Treacle Tart

200 g plain Free From Fairy gluten free flour blend

g margarine ((I use Trex))

g margarine

flax seeds (mixed

golden syrup (or coconut honey

bread

75 g ground almonds (or replace with more breadcrumbs if nut free)

apple

lemon

Make the flax egg by combining the ground flax seed with water and setting aside while you gather the other ingredients for the pastry

Add all the pastry ingredients, along with the flax egg into a food processor. Switch it on and process until it comes together into a dough. Add extra water or flour if required.

Press the pastry dough into your chosen dish. My dish is approx. 23cm or 9inches in diameter.

Bake the pastry case blind (ie line it with foil and add baking beans or dried rice) in a pre-heated oven at 200 degrees (180 fan) for 10 minutes. Remove the foil and beans and cook for a further 5-10 minutes until the pastry starts to colour.

In the meantime, combine all the ingredients for the filling in a large bowl.

Place the filling ingredients into the partly cooked pastry case and reduce the oven temperature to 180 degrees (160 degree fan).

Bake for a further 25-30 minutes until the treacle filling is set and the pastry is nice and crisp.

Enjoy with some dairy-free icecream or custard.

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

Spiral Vegetable Tart

no-fail pie crust

sundried tomatoes,

basil leaves

garlic

olive oil, divided

shredded parmesan (optional)

zucchini

yellow squash

carrots

herbs (suggested: rosemary, thyme, oregano)

salt and pepper,

Prepare a batch of No-Fail Pie Crust (or gluten free...

Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences).  Chill dough in the refrigerator for 30 minutes.

While the dough is chilling, trim the edges...

While the dough is chilling, trim the edges of the zucchini, squash, and carrots.  Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.

Preheat the oven to 350 °F.  Grease a...

Preheat the oven to 350 °F.  Grease a 9″ tart pan.  Roll the dough on a lightly floured surface until just a bit bigger than the tart tin.  Place the dough into the tin and press into the bottom and sides.  Trim any excess overhang.  Refrigerate the dough in the tart pan for 15 minutes.

Line the dough with parchment paper and fill...

Line the dough with parchment paper and fill with dry beans or a pie weight.  Bake for 15 minutes, until edges are slightly golden.  Remove from the oven and set aside to cool.

While the crust cools, make the pesto.  Combine...

While the crust cools, make the pesto.  Combine the sundried tomatoes, basil, and garlic in a food processor or blender.  Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste.  Add salt and pepper to taste.

Spread the pesto along the bottom of the...

Spread the pesto along the bottom of the tart.  Sprinkle with the cheese (if using).

Quickly dip one piece of sliced vegetable in...

Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush.  Roll the strip into a tight circle and place in the center of the tart.  Dip the next vegetable slice in olive oil and roll around the first slice.  Continue wrapping the vegetable slices in concentric circles until the tart is full.

Brush the top of the vegetable tart with...

Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.

Bake at 350 °F for 45 to 50...

Bake at 350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through.  Cool in tart pan for 10 minutes, then slice and serve.

https://mediavine-res.cloudinary.com/video/upload/sj4rmbmgrao1obzeu9ug.mp4

Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful.

This press-in gluten-free tart crust looks fancy, tastes like a vanilla shortbread cookie, and takes 20 minutes to make with almond, oat, and sweet rice flours.Don’t forget to press the hot crust with the back of a spoon to help it hold together when cut, otherwise it will be very crumbly and delicate.

Gluten-Free Tart Crust with Almond Flour

cooking spray,

(12 g) Bob’s Red Mill tapioca flour

(50 g) organic granulated sugar*

¼ teaspoon + 1⁄8 teaspoon fine sea salt

(85 g) cold, unsalted butter

GF vanilla extract

Position a rack in the center of the oven and preheat to 350ºF.

Prepare things

In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar and salt.

Scatter the butter pieces over the top and drizzle with the vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes.

If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter. Or try adding a few drops of cold water or a little beaten egg or egg yolk. (I&#39;ve never had this happen, but a few readers have!)

Make the tart dough

Spray a 9-inch loose bottom tart pan (or six 4-inch tartlet pans) with 1-inch high sides lightly with cooking oil. Dump about half of the crumbs into the pan and press the dough evenly into the sides of the pan. Add the remaining crumbs and press them into the bottom, keeping the edges square. (It takes me about 10 minutes to make it look pretty.)

Shape

Place the tart pan on a rimmed baking sheet and bake until pale golden and firm to the touch (15–20 minutes) for a parbaked crust, or until golden all over (5–10 minutes longer) for a fully baked crust. (If making tartlets, decrease the overall baking time by 5–10 minutes.)

Bake

Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon or a cup; this will help it hold together when cool.

Proceed with your tart recipe.

Press

I made a strawberry tart with pastry cream using this crust, so I fully baked it. The tart tasted great but I could not get it out of the pan. 
I see some others had problems with their crust sticking. I used the exact flours the recipe called for. I weighed them. No modifications at all. The crust did seem just slightly overbaked after 20 min (and I have an oven thermometer).  Any tips on getting the crust out? Do you do it while it’s hot, before filling? - I was afraid it would fall apart. Any help greatly appreciated because the crust tasted fantastic  and I want to try it again.

This was delicious with a vegan chocolate pie.  I made it in a round cake pan because that's all I had, but it worked out perfectly.

I've made this crust at least once a month for the last 4 months (I bring a tart to my monthly book club) and it always comes out beautifully. I'm vegan but don't always have vegan butter on hand. I have found that this recipe works just as well with 5 tablespoons of neutral oil (like canola, safflower or sunflower).

I used dark buckwheat flour instead of oat flour as it is what I had. The texture is very very good, and it breaks easily and has a satisfying crispiness to it...which is what I was worried about it not having -cause gluten free lol, it also tastes pretty nice. Will definetely use this recipe from now on, used to use one that used only oat flour/almond flour, I dunno it just doesn't have a good texture, sometimes turns out way too hard. While the blend  might seem like a hassle it's so worth it imo.

Anyways, thank you.

Is it possible to make this recipe with only 1 type of gluten-free flour?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626569654/tgzb9wufylksnku2jta4.mp4

This gluten-free tart crust recipe is a snap to make but it looks like a fancy bakery dessert and tastes like a buttery shortbread cookie. Made with rice, oat, and almond flour plus butter, sugar, and salt. Use plant butter for an easily dairy-free and vegan tart crust.

Top 4 gluten free tart recipes from across the web

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Dark Chocolate Cashew Butter Tart

Gluten Free Vegan Treacle Tart

Spiral Vegetable Tart

Gluten-Free Tart Crust with Almond ...

Top 4 gluten free tart recipes from across the web

The most viewed gluten free tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dark Chocolate Cashew Butter Tart

Gluten Free Vegan Treacle Tart

Spiral Vegetable Tart

Gluten-Free Tart Crust with Almond ...

The most viewed gluten free tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine