I’ve been hunting for a good gluten free tart crust for ages, so I decided to just develop the recipe myself! This one is quick and easy to make, and can be used for any kind of tart or bar (including cheesecake, or caramel bars, etc.). I love using fresh berries in this tart, and you’ll see here that I baked with raspberries recently, but you can use any fresh fruit you like here.
Yield: One 10” tart
12 tablespoons Butter, melted
½ cup Sugar
½ teaspoon Vanilla
¾ teaspoon Guar Gum
½ cup Millet Flour
⅓ cup Coconut Flour
⅓ cup Sweet Rice Flour
⅓ cup Brown Rice Flour
Double Pinch Salt
¾ cup Sugar
Double Pinch of Salt
⅓ cup Millet Flour
1½ teaspoons Vanilla Extract
18-24 ounces Fresh Raspberries
Heat oven to 375˚
Make the crust: Melt butter, beat in bowl with sugar and vanilla until sugar dissolves.
In separate bowl, whisk together all dry ingredients for crust.
Add dry ingredients to wet, stir to combine. Knead briefly with hands. It will be sandy.
Transfer dough to 10-inch tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. Flatten and smooth dough with the bottom of a jar or glass (as long as it doesn’t have a pattern on the bottom). Make sure the dough isn’t too thin anywhere.
Bake crust until golden, 15-18 minutes. Transfer crust to rack and cool in tart pan.
Make filling: Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla. Whisk until smooth. Melt butter in heavy small saucepan over medium heat or microwave. Gradually whisk melted butter into sugar/egg mixture, being careful not to scramble the eggs.
Arrange raspberries in circles on the bottom of the crust. Carefully pour batter over the berries.
Place tart on rimmed baking sheet. Bake until filling is puffed and golden about 40 minutes
Cool tart completely on rack