All purpose Nut-Free Crust
ALL PURPOSE NUT FREE TART CRUST
Versatile and suitable for both raw and baked desserts this nut free crust is delicious even on its own!
1 heaped cup Sunflower Seeds
1 heaped cup Coconut. flaked or shredded
1/4 cup Coconut Oil, at room temperature
2 Tablespoons Maple Syrup
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
Dash of water to bind, up to 1 tablespoon
In your food processor or high speed blender like a Vitamix, add all ingredients, reserving water and pulse until a crumb forms and the mix holds together when presses between your thumb and forefinger.
Add up to 1 tablespoons of water a little at a time with your machine running to the mix if needed be sure you have a good hold.
You want to be sue the mix doesn’t fall apart when pressed together.
Press into a parchment lined springform pan or mini muffin tins for individual tarts.
NO BAKE METHOD
Place in freezer to set for one hour.
You can fill these with anything you’d like. This is a great all rounder base for many tarts. I love coconut cream and berries or this delicious LEMON CURD.
WANT A GOLDEN CRUNCHY CRUST?
Prick your shell bottoms with a fork and bake your shells/base in a pre-heated 175°C/350°F oven for 7-10 minutes until golden.
Allow to cool slightly and gently transfer your tart(s) to a wire rack.
Cool fully before filling or store covered in the refrigerator for up to 3 days prior to use.
MAKING APPLE, TART OR A BAKED FILLING?
Par-bake your shell for 5-7 minutes as per above. Cover the edges with foil and fill and bake according you your fillings instructions. Remove foil from edges for the last 2-3 minutes of your bake to brown.