GF Tart Nut Crust

The challenge with removing the gluten in crust is ensuring it holds its shape when it is unmolded and filled, I've used this nut crust very successfully for mini fruit tarts., It bakes up beautifully with the hazelnuts which adds an interesting complement to many of the fillings. I have also tried this with almond meal with much success. This crust will hold up when filled for about 2 days. Fill with your favorite filling - a rice milk pastry "cream", lemon, chocolate or coconut filling. This should be a staple in your dessert repertoire.

Makes about three - 4 inch tarts or one 9 inch crust.

1/3 cup plus 1/2 tbsp white rice flour - use the fine rice flour (Gusto's or try your Asian food markets)

3/4 cup garbanzo flour

1/2 cup ground hazelnut flour (can use almond meal)

3 tbsp agave

5 1/2 tbsp chilled non dairy butter (I use Earthblend)

Mix together dry ingredients in a large mixing bowl. Add the non dairy butter a tabsp at a time on low speed till mixture forms a ball. Wrap with waxed paper or plastic and chill for 30 minutes.

Tip -> You can freeze this crust up to 2 weeks. Move to refrigerator for a few hours till soft before rolling out.

Heat oven to 400.

When ready to use, roll out dough between 2 sheets of waxed paper to a round about 1 inch larger than the base of your pan. Ensure dough is rolled out evenly. Lift dough and flip onto tart mold. Gently press into place, cut and trim pieces to ensure evenness in sides and middle of dough. Pay careful attention to the thinner portions of the crust wall adding more crust to reinforce as necessary. This ensures when you remove the crust from the pan it is sturdy enough to handle and hold your filling without falling.

Puncture bottom with fork several times to ensure dough does not rise when being baked creating dough bubbles. You may also use pie weights if you have them.

Tip -> I place foil on crust then top with rice (this later gives the rice a nice toasted taste when you are ready to cook it)

Bake for 18-20 minutes or until nicely browned.

If you need a pre-cooked pie crust - bake 10 minutes, fill then bake an additional 20-25 minutes.