Pecan Nut Crust / Tart Shell

Pecan Nut Crust / Tart Shell

Just in time for the holidays – use this as a substitute for all the crusty recipes you’ve buried in your recipe box since becoming gluten-free.  Delightful on its own as a version of a sweet cookie crisp – roll out flat and dip into Dream Date or Nude Pudding sauce – YUM!

Pecan Nut Crust / Tart Shell
Prep time
Cook time
Total time
Yields: 1 9” or 10” tart pan, or 8-10 3 inch tartlets
  • 1 c. pecans
  • ¾ c. gluten free flour
  • 2 T. maple crystals or evaporated cane sugar
  • ¼ t. baking powder
  • Pinch of sea salt
  • 3 T. melted coconut oil
  • ¾ c. maple syrup
  1. Preheat oven to 350.
  2. In a food processor grind pecans to a meal; add sifted flour, maple crystals or sugar, baking powder, and salt. Pulse briefly to combine evenly.
  3. Whisk melted oil (measure once melted) and maple syrup in a bowl, and add to dry ingredients. Pulse until tart dough holds together and follows itself in a ball.
  4. Press into a tart pan and chill 15-20 minutes to set.
  5. Press fork into crust to create air holes. Bake for 20-25 minutes on center rack or until golden brown on top.
  6. Let cool and fill with our Dream Date or Nude Pudding !!!

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