Gluten-Free Tart Crust recipe is perfect for any filling you choose to place inside. Not only is it slightly sweet but the crumbly texture will make your desire more crust. The perfect crust for any pie or tart for the holidays. In all honesty, this crust contains some cream cheese for flakiness and taste.
Gluten-Free Tart Crust:
Are you making Pecan Tarts for Thanksgiving or Christmas? Incidentally, last year I made Pecan Tarts for Thanksgiving. I already had pecan milk in my fridge that I made for my coffee. While I am not supposed to drink coffee I do occasionally have one during the holidays. Subsequently, I searched the internet for a recipe. I followed Kate’s recipe for pecan milk. Thanks, Kate for helping me create a new tart dough recipe. In conclusion, this crust is really flakey and crumbly. Not to mention, the texture is nice and slightly sweet.
I guess you know what tomorrow’s recipe is then. Use with my Pecan Filling. This makes six 4 inch tarts. If not using all the dough at once. Freeze the remaining dough. Bring to room temperate before rolling it out.
Needless to say, I will put up Swedish candelabras up in my windows this year. The candelabra has 7 electric candles that I put on timers and go on when it gets dark. Did I mention, these candelabras are very popular in Sweden?
My Families Traditions:
Since Sweden is very close to the North Pole. Consequently, there are parts of the country that are dark almost all winter long and light almost all summer long. Not to mention, By the way, Sweden has a long history of putting candles in the windows. The lights seem to glisten off the snow and make them appear brighter. Every window in Sweden during the Christmas season has light streaming from them. Years ago it was also meant as a way to be hospitable to your neighbor and helping everyone find their way home. Needless to say, you can not understand how beautiful seeing all these apartment houses with electric candelabras that resemble white candles (nowadays) glowing with white light beaming and reflecting their light off the beautiful white snow. It truly is a beautiful and calming sight to see.
Above all, I remember my mother putting the candelabras up and the advent candles. Christmastime is a time for reflection and a time of reminiscing. It is a time that we reflect on past Christmas’s from our youth and with friends and family who are no longer on this earth. These beautiful window lights remind me of my family in Sweden, my childhood, and the many memories I have created with my family. Whatever happens, I hope this is a tradition that my children will carry on. Nevertheless, I hope that when they have homes of their own that they will replay these memories that we are making at Christmas time.
Recipe Notes For Tart Crust:
Cassava Flour Information and Monk Fruit Sweetener Information are good blog posts to read if you have never heard of or used these products before. Nutritional Facts are based on six 4 inch tarts. Amazon sells monkfruit sweetener.
Gluten-Free Tart Crust
- 4 oz cream cheese
- 2 tablespoon maple sugar
- 1 1/4 cup cassava flour
- 2 teaspoons pecan milk or milk
Bring butter and cream cheese to room temperature. Blend together softened butter and cream cheese, and maple sugar. Blend in the cassava flour and pecan milk.
If too sticky add a teaspoon of pecan milk at a time until you get the correct texture and the dough sticks together and is not crumbly. Make a dough ball.
Oil tart pans or tins. Makes one large tart or six 4 inch tarts.
Next, lay down two sheets of plastic wrap side by side and overlapping. Then lay down the pie crust dough on the two sheets of plastic. Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough. Using a rolling pin, roll out the dough to the correct shape and size.
Carefully remove the top layer of plastic making sure it does not stick. Using the plastic wrap carefully lift up the crust. Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
*Notes: If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 8-12 minutes.
If making filled with tarts add the tart filling and bake at 250 for 15 – 30 minutes. Enjoy with Gluten-Free Pecan Pie Filling.
Gluten-Free Sweet Min Tart Crust
- 4 Mini Quiche or Tart Pans
- 4 oz cream cheese room temperature
- 7 tbsp butter room temperature
- 2 tbsp maple sugar
- 1 1/4 cup cassava flour
- 2 tsp pecan milk or other nut milk or milk
- Bring butter and cream cheese to room temperature.
- Blend together softened butter and cream cheese, and maple sugar.
- Blend in the cassava flour and pecan milk.
- If too sticky add a teaspoon of pecan milk at a time until you get the correct texture and the dough sticks together and is not crumbly.
- Make a dough ball.
- Oil tart pans or tins. Makes one large tart or six 4 inch tarts.
- Next, lay down two sheets of plastic wrap side by side and overlapping.
- Then lay down the pie crust dough on the two sheets of plastic.
- Lay down two sheets side by side of overlapping plastic wrap on top of the pie crust dough.
- Using a rolling pin, roll out the dough to the correct shape and size.
- Carefully remove the top layer of plastic making sure it does not stick.
- Using the plastic wrap carefully lift up the crust.
- Lay the crust into the pan while carefully removing the bottom layer of plastic wrap.
- *Notes: If you are baking the crust without any filling feel free to add pie weights and bake at 350 for approximately 8-12 minutes.If making filled with tarts add the tart filling and bake at 250 for 15 - 30 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 3 g||14 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 14 mg||5 %|
|Sodium 45 mg||2 %|
|Potassium 22 mg||1 %|
|Total Carbohydrate 20 g||8 %|
|Dietary Fiber 1 g||3 %|
|Sugars 2 g|
|Protein 1 g||2 %|
|Vitamin A||44 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|