Gluten Free Nut Crust

This is one of my favourite gluten free crusts to make! It has a beautiful texture to it and the vanilla bean adds a subtle sweetness! You can use ANY mixture of nuts that you want and can easily spice it up any way you like! Around fall and Christmas I tend to go heavier on pecans and cinnamon, as they pair really well with cranberry, ginger and pumpkin! This time I did a mixture of hazelnuts, walnuts and almonds.

What I truly love about this recipe, is that the flavor combinations are pretty much ENDLESS!

You can easily make these the day before, but make sure you wrap them tightly in some plastic wrap. It’s best not to fill these with filling until just before you plan on serving them!

This can easily be made vegan by substituting the butter out for vegan butter and substituting the honey out for agave.

Nut Crust

2 Cups Nuts (This time I used Hazelnuts, Walnuts and Almonds)

1/2 Teaspoon Kosher Salt

1/4 Cup Unsalted Butter, cut into small chunks

1/8 Cup Honey

1 Tablespoon Vanilla Beans

1/2 Tablespoon Maple Syrup

  • Preheat oven to 325 ⁰ F and cut out parchment squares large enough to cover your tart shells.
  • Toast nuts for 3 minutes. After doing this recipe several times, I find toasting nuts for more then 3 minutes makes it easier for them to burn. Burnt nuts will give the tart a totally different taste!
  • Make sure if you’re using hazelnuts, get rid of as much of the skin as possible.
  • Place nuts in a food processor and pulse approximately 30 times.
You want the nuts to be a small mealy texture. If you pulse them too much you WILL end up with nut butter!
  • Place all remaining ingredients in the food processor.
Make sure the butter is in small chunks!
  • Pulse ingredients until they start to form together and start to move inwards from the edges of the processor.
  • You may need to scrape the sides a couple times. This is to make sure that all ingredients are mixed well and that the butter is fully incorporated.
  • Place 2 tablespoons of the nut mixture in tart shells.
  • Start from the inside, working your way out to pat the nut crust down and make sure it is evenly distributed in the tart shell.
  • You DO NOT want to do any less then 2 tablespoons, as this will result in too thin of shell. It could over bake easily or break apart very easily.
I know! I need to fix my nails! They are awful…
  • Take your parchment squares and place over the shell.
  • Add pie weights. You will probably need to hold the parchment down to make sure that the pie weights don’t just sit on the parchment, but sit at the base of the tart.
Keep an eye on your tart shells as everyone’s oven is a little different.
  • Place your tarts on a baking sheet and in the 325⁰F oven and bake for 25-30 minutes.
  • Edges should be nice and brown!
  • The base of the tarts won’t brown and will still be slightly sticky, but once they have cooled, they will just slightly harden.
  • Once the tarts have cooled, take pie weights off and discard of parchment paper.
  • I typically just used my hands to release the tarts from the shells! In the past I have used a paring nice and it usually does more damage!

And then it’s filling time!!!

Hope everyone has fun trying SO MANY different flavor combinations. It’s pretty much endless!

I did a blueberry chocolate filling for half my tarts! The other half got poached vanilla bean rhubarb!

Nut Crust Makes 7 x 4″ tarts

  • 2 Cups Nuts
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Cup Unsalted Butter, cut into small chunks
  • 1/8 Cup Honey
  • 1 Tablespoon Vanilla Beans
  • 1/2 Tablespoon Maple Syrup
  • Baking tray
  • Pie weights
  • Parchment paper
  • Tart shells
  • Desired fillings
  1. Preheat oven to 325 ⁰ F .
  2. Cut out parchment squares.
  3. Toast nuts for 3 minutes. Make sure not to burn them!
  4. Place nuts in a food processor and pulse approximately 30 times.
  5. Place all remaining ingredients in the food processor.
  6. Pulse ingredients until they start to form together and start to move inwards from the edges of the processor.
  7. Make sure to scrape ingredients down to make sure everything is incorporated.
  8. Place 2 tablespoons of the nut mixture in tart shells.
  9. Start from the inside and evenly distribute the nut mixture. Make sure to make them thick enough!
  10. Place your parchment over the shells and add pie weights.
  11. Place the tarts on a baking tray and bake at 325⁰F for 25-30 minutes. Make sure to check that you have beautiful brown edges!
  12. Once the tarts have cooled, take pie weights off and discard of parchment paper.
  13. Release from shells and fill!

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