If you’ve been searching for the perfect gluten-free tart dough recipe, this one is a game-changer. Light, buttery, and easy to work with, this tart crust is designed to hold up beautifully while still delivering that delicate, melt-in-your-mouth texture. Paired with a rich sesame almond frangipane and a bright, citrusy yuzu curd, this recipe creates a tart that’s as stunning as it is delicious.
Gluten Free Sesame Yuzu Matcha Tart Recipe
Gluten-free baking can sometimes feel intimidating, but with the right ingredients and techniques, you can achieve bakery-quality results at home. This recipe uses gluten-free all-purpose flour and almond flour to create a dough that’s both sturdy and flavorful. The frangipane adds a nutty sweetness, while the yuzu curd brings a refreshing tang that balances every bite. Together, they make a dessert that’s elegant enough for special occasions yet simple enough to enjoy anytime.
Whether you’re gluten-free by choice or necessity, this tart is proof that you don’t have to sacrifice flavor or texture. From the crisp golden crust to the silky citrus filling, every layer is crafted to impress. Follow the step-by-step instructions, and you’ll have a gluten-free tart that not only looks professional but also tastes unforgettable.
PrintGluten-Free Tart Dough
Description
Creates a buttery, gluten‑free tart shell made with almond flour and chilled overnight for the perfect texture. The dough is rolled, shaped in tart rings, and baked until golden, ready to be filled with your favorite flavors.
Ingredients
- 114g Butter
- 86g Powdered sugar
- 2g Salt
- 29g Almond flour
- 50g Eggs – 50 g (1 standard large egg)
- 223g Gluten-Free All-Purpose Flour
Instructions
- On a stand mixer fit with a paddle attachment, cream butter, powdered sugar, salt, and almond flour until light and fluffy.
- Add eggs in and mix until incorporated
- Add flour in and mix until combined.
- Remove from mixer and plastic wrap and let rest overnight to chill.
- Once the tart dough is set, remove it from the fridge and dust the table with a little bit of flour, and roll out the tart dough to the thickness of a piece of standard cardboard.
- Put your favorite tart ring on a piece of parchment paper and cut out a piece of the rolled out dough just slightly larger than the ring.
- Place the dough into the ring and gently press down to fit. Be sure to create ‘90 degree’ angles and press the mold to the sides.
- Allow a little bit of the excess dough to hang over the edge. You will trim this after a par bake
- Place back in the fridge to cool completely.
- Preheat the oven to 350 degrees. Bake tarts for 10 minutes. Then remove the tarts and let cool slightly. Trim the edges with a paring knife. Place the tarts back into the oven and back for 15 – 20 minutes longer until uniform and golden.
- Remove from oven and let cool. Release from tart rings. You may need to use the paring knife again.
- Keep wrapped to stay fresh until you are ready to fully assemble
Gluten Free Sesame Almond Frangipane
Description
A rich almond filling is made with butter, sugar, eggs, sesame seeds, and almond extract for a nutty, fluffy base. Once baked, it’s cut to fit inside tart shells, adding depth and flavor to the dessert.
Ingredients
- 79g Sugar
- 122g Almond flour
- 1tsp Almond extract
- 140g Butter
- 122g Eggs – (roughly 2 extra large eggs)
- 2 tbs Sesame seeds
- 43g Gluten Free all purpose flour
- 2g Salt
Instructions
- On a stand mixer fitted with a paddle attachment, combine sugar, almond extract, sesame seeds, butter, and salt. Cream together on medium speed for 3-4 minutes or until the mixture is light and fluffy.
- Add eggs one at a time, making sure to scrape down the sides after each addition. Mix for 2 minutes on medium speed after the eggs have been added.
- Add flour, and mix on stir until incorporated, then mix for 1 minute on 2nd speed.
- Prepare a ¼ sheet pan with pan spray and parchment paper. Spread out evenly and bake at 350 degrees starting at 10 minutes.
- Bake until the center of the cake springs back when lightly touched.
- Let cool. Use the tart ring to cut out pieces, you will place these in the bottom of your tart.
Yuzu curd
Description
This smooth, citrusy curd blends yuzu juice, eggs, sugar, and butter with a touch of white chocolate for balance. Thickened with gelatin, it sets into a bright, tangy filling perfect for layering in tarts.
Ingredients
- 150g Yuzu juice
- 120g Sugar (split 60 and 60)
- 50g Butter
- 150g Eggs
- 1 ½ tsp Gelatin powder – (half a packet)
- 2 Tablespoons Cold Water
- 80g White chocolate
- 1/4 tsp Citric acid (optional, creates a slightly more tart curd, I keep it on hand when canning)
Instructions
- Sprinkle gelatin over water and let it bloom. Set aside.
- Combine butter, and white chocolate, and set aside.
- Place yuzu juice, citric acid, and sugar on the stove on low heat until it boils
- Combine eggs and other half of sugar and whisk until smooth. Pour boiling yuzu juice over the eggs as you whisk them. You can do this with a ladle as well. Pour this mixture back into the pot and turn the heat back on very low. Whisk continuously as your mixture begins to thicken turn off the heat. You do not want this to boil. Otherwise, your eggs will scramble and the curd will break.
- Add gelatin, butter, and white chocolate and whisk until smooth.
- You can use an immersion blender if you have that tool on hand.
- Place in the fridge in a non-plastic container to set.
Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
