Use this easy gluten-free tart shell as a strong, reliable, and solid base for all your tart needs.
Course Dessert
Cuisine French
Keyword Gluten-free, oat flour, tart, tartlets
Prep Time 20minutes
Cook Time 20minutes
Resting Time 30minutes
Total Time 1hour10minutes
Servings 19-inch tart shell
Ingredients
120gfirm unsalted vegan butter,cold (½ cup)
100gpowdered sugar(¾ cup)
30gplain vegan yogurt(2 tablespoons)
4gvanilla extract (½ tsp)
250ggluten-free oat flour(2 cups)
¼teaspoonfine sea salt (1 g or 1 ml)
Instructions
In a large bowl, mix together the still cold vegan butter and powdered sugar until homogenous and smooth.
Slowly mix in the vegan yogurt and vanilla until homogenous.
Add the gluten-free oat flour and salt all at once into the butter mixture and work it in. Do not over mix. By hand: Start by mixing the flour into the dough with a wooden spoon until mostly incorporated. Using a flexible bowl scraper, spread thinly the butter mixture and flour together against the side of the bowl before bringing the dough back together, repeating the movement 3 to 5 times, or until the dough is homogenous. Stand mixer: Using the paddle attachment, mix the dough on low for 30 seconds, or until you don’t see any raw flour but the dough is still in large clumps. Using your hands, press together the large chunks of dough into a smooth ball.
Place the dough between 2 pieces of parchment paper and roll it out to a ¼-inch (5 milimmeter) thickness. Remove the top parchment paper. Lift the rolled dough with the leftover parchment paper and flip it over your tart tin or ring. Drape it so that the dough reaches the bottom of your tin and remove the parchment paper.
Pull the dough slightly inward to make sure it reaches all the way to the bottom corners of the tart tin. Quickly go around the tart bottom and sides, pressing the dough in so that the dough sticks to the side. Remove the extra dough with a sharp paring knife, or by rolling your rolling pin on top of the sharp tart tin edge.
Using the excess dough, patch any holes or thin parts in the tart shell. Do a final round of pressing the dough against the sides and corner edge of the tart tin until the shell sticks perfectly to the side of the tart tin and is a perfectly even thickness all around.
Place the tart shell in the refrigerator for 1 hour, or in the freezer for 30 minutes. The shell should be very firm and cold. Prick the bottom of the shell using a fork and either blind bake , or fill and bake according to your recipe. Enjoy!
If blind baking: Preheat your oven to 350°F (180°C). Place the tart shell in the middle rack and bake for 20 to 25 minutes, or until golden brown on the edge and the bottom looks dry. Leave to cool completely before removing from the tart tin.