Dairy-Free,  Desserts,  Gluten-Free

Easy to Make Grain Free Tart Crust

  Looking for the perfect base for your summer tarts? This  easy-to-make, grain-free and dairy-free tart crust is just what you need!

Made with a combination of almond meal, shredded coconut and dates for natural sweetness, it’s a healthier option that tastes amazing. Wait, it gets better! No need to roll out the dough – just press it into your tart pan with your fingers and you all set. Chill it for half an hour and bake it for 15 minutes.

This crust is perfect for any sweet filling, whether it’s a creamy custard and fresh fruits or mascarpone, it is sure to become your new favorite!

Easy to Make Grain-Free Tart Crust

Easy to Make Grain-Free Tart Crust
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes


  • 160g almond meal
  • 40g coconut flour
  • pinch of salt
  • 50g dates (*soaked in a hot water at least 30 minutes)
  • 35g coconut oil (melted)
  • 1 egg (room temperature)


  1. Preheat the oven to 170°C.
  2. Place drained dates with coconut oil and egg in a food processor and blend until smooth puree. 
  3. In the medium bowl mix together almond meal, coconut flour and salt. Add in dates mixture and mix until well combined. 
  4. Press the dough evenly with your fingers into a 28 cm tart pan with a removable bottom. Use a smooth-bottomed mug or glass to smooth out the tart crust. *
  5. Cool the dough in the tart pan in the fridge for 30 minutes before baking. Take the tart out of the fridge and prick it with a fork.
  6.  Bake for 15 minutes at 170°C.


  • *If you're using soft dates, you don't need to soak them before blending. If, on the other hand, you soak them, remember to drain them.
  • Wetting your fingers can make it easier to handle sticky dough.
  • *If the dough is still too sticky, chill it in the fridge for 30 minutes.

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