This low carb Almond Tart Crust is a nice complement to coconut milk pastry cream, lemon curd and fresh fruit. It is light in texture and tastes like toasted coconut and almonds.
Here’s an easy pastry recipe for low carb tart shells. The coconut provides a little crunch and the almond flour helps to hold it together. This recipe is egg-less but does contain whey protein powder. It is low carb, gluten-free, lactose-free & casein-free.
The trick to this dough is building strong sides to support the filling and fruit. It takes a little time, but it is worth it. This step can’t be skipped for any tart. Press firmly into the pan to build a strong structure. Finally, lay a piece of waxed paper on top and press into the bottom and then against the sides, with a flat bottomed glass.
It is best served just after filling as it will get soggy if it sits for too long. It makes one sturdy 9 1/2 inch tart shell with a little left over, two more delicate 8 inch tart shells, or six 4 1/2 inch tart shells. I used this crust with the Fresh Fruit Tarts in another post.
The whole batch of Almond Tart Crust has 22 net carbs. It made the 8 inch tart shell and two 4 inch shells.
[Disclosure: This recipe contains affiliate links.]
Low Carb Almond Flour Tart Crust With Shredded Coconut
- Preheat the oven to 350 and thoroughly spray the tart pan with baking spray. Measure the shredded, desiccated coconut into a coffee grinder or a food processor and process until resembles a fine powder. There will be some chunks. Don’t take it too far or it will become coconut butter!
- Put the processed coconut into a medium bowl, then measure and add the rest of the dry ingredients and whisk them all together.
- In a small bowl, add the oil and coconut milk, blending well with a fork to make an emulsion. Pour the wet ingredients into the dry and mix together with the fork until the wet ingredients are incorporated. There should be a mixture of bigger lumps, smaller lumps, and very tiny crumbs that hold together when squeezed.
- For a sturdy 9 1/2 – 10 inch tart crust: Pour 2/3 of the almond-coconut tart crust mixture into the tart pan, leaving the center empty. Gently press the dough into the sides and the bottom of the pan adjacent to the sides. Once all the way around, press more firmly. Now, pour the rest of the mixture into the middle of the tart pan and press firmly. Don’t worry if there are thin spots, they will even out. Tear a piece of waxed paper large enough to cover the bottom of the tart pan and up the sides. Using a flat bottomed glass to press firmly, work the almond-coconut tart crust around the sides and bottom of the pan, redistributing it a bit to even out any thin spots. Dock the dough (poke holes with a fork all over to let steam escape). Place in the oven and bake until golden brown. Remove and cool completely before removing from the tart pan and filling.
- For 2, 8 inch tart crusts: Divide the almond-coconut tart crust dough in half between the two tart shells and follow the instructions above for the 9 1/2 inch tart. The shells will be thinner and a little more delicate.
- For 6, 4 1/2 inch tart crusts: Place 1/2 cup of the almond-coconut tart crust dough into each of the six tart shells and follow the instructions for the 9 1/2 inch tart crust.