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.
The almond-coconut flavor in this low carb tart shell is very nice and complements coconut milk pastry cream, lemon curd, and fresh fruit very nicely.
It is best served just after filling as it will get soggy if it sits for too long. It makes one sturdy 9 ½ inch tart shell with a little left over, two more delicate 8 inch tart shells, or six 4 ½ 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
Ingredients
- 1 ½ cup almond flour
- 1 cup Bob's Red Mill Shredded Coconut
- â…“ cup whey protein powder (I use Isopure zero carb)
- 2 tablespoons low carb sugar powdered
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons oil
- ¼ cup coconut milk (full fat from a can)
Instructions
- 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 ½ - 10 inch tart crust: Pour ⅔ 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 ½ inch tart. The shells will be thinner and a little more delicate.
- For 6, 4 ½ inch tart crusts: Place ½ cup of the almond-coconut tart crust dough into each of the six tart shells and follow the instructions for the 9 ½ inch tart crust.
Matt
This turned out really good! Thanks!
Kim
Wonderful! I'm glad you enjoyed it. Have a nice evening. -Kim
Eunice
Can the whey protein powder be left out or replaced with something more accessible in the home
Kim
Eunice, it helps give it a nice flavor and helps with texture but you could, yes. -Kim
Keja
You may want to clarify on your ingredients list above, it calls for almonds, not almond flour as I just happened to read on the main tart recipe page this morning. I made this last week for a baby shower and just assumed I had to grind up the almonds... it turned out just fine! Obviously a little more chunky than if I had known to use almond flour, but still delicious! I'm making it again today for a birthday party, going to try it with the almond flour this time and see which way I like better!
Kim
Thanks Keja. I'm so sorry, thanks for letting me know. Yes, it should be almond flour! I type the raw almond weight (ingredient weight) into my recipe program to get accurate carb counts. Sometimes I miss changing all of the ingredients back. I am so glad it didn't mess you up and I am sorry for the inconvenience. Have a nice weekend and thanks for commenting!
Michelle @ Modern Acupuncture
Looks so crisp and delicious! I'm so impressed with baked goods that don't involve white flour. They are so hard to perfect! So glad I found your site so I can focus on learning to cook better without refined sugars. So excited!
Kim
Michelle - Yes, it is surprising how well low carb ingredients can be manipulated to be terrific substitutes for some of our yummiest treats! Thanks for the compliments and thanks for stopping by. -Kim
Thalia @ butter and brioche
I love this healthy almond and coconut tart crust! Such a great recipe and one I need to make.
Kim
Thank you, Thalia!
-Kim
Gingi
Oh MAN, this looks so good! I love how cute the crusts are! <3
Anyhoo, I found your blog through a fellow blogger, and thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 - http://www.domesticgeekgirl.com
Kim
Gingi, thank you. I thought they were cute, too! I took a peek and left you a comment on your blog, also. Have a nice day and you keep in touch, too.
-Kim
Gingi
Thank you so much for stopping by! I hope we can keep in touch!! <3