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
Scale
- 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