Vegan Gluten Free Nutella Tart Shell

Do you love vegan Nutella? How about Gluten Free Tarts? What if I told you that you could have them both at the same time!? This Vegan Gluten Free Nutella Tart Shell is not only delicious, but it's also flaky and perfect for any filling! Whether you're looking for a dessert to bring to a potluck, or want something special to enjoy at home, this tart shell recipe makes it easy to create a vegan tart that will definitely satisfy your cravings! Ready to get started? Let's go!

TARTVEGAN

Nathalie Pham

12/29/20211 min read

Shopping List

60g (½ c) Millet Flour
60g (6 tbsp) White Rice Flour
40g (¼ c) Potato Flour
40g (⅓ c) Brown Rice Flour
20g (¼ c) Oat Flour
50g (¼ c) Sugar
60g (¼c) Vegan Butter Baking Substitute (or butter if not vegan)
100g ( approx. ⅓ c) Vegan Nutella Substitute (or regular Nutella for non-vegan)
2 Flaxseed Eggs (2 tbsp Flaxseed meal + 4 tbsp water) (or 1 egg if not vegan)

Instructions

  1. Combine the Dry Ingredients Mix the dry ingredients in a large mixing bowl with a spatula.

  2. Add Vegan Butter at Room Temperature to the Mixing Bowl Using your hands or a fork, combine the butter with the other dry ingredients.

  3. Make the Flaxseed Eggs. Add 2 tbsp of Flaxseed Meal and 4 tbsp of water to a small bowl. Stir the water and the flaxseed meal. Let the flaxseed eggs sit for 3-5 min to absorb the water.

  4. Add the Flaxseed Eggs and the Nutella. Knead the flaxseed egg, dry ingredients and butter until they are well mixed and form a smooth dough.

  5. Remove the dough from the mixing bowl and chill for at least 30 minutes in the fridge. (I prefer 2 hours)

  6. Use a rolling pin to roll out the chilled dough to ⅛” thickness between two lightly floured parchment papers. This will keep the dough from sticking. Remove the top parchment paper.

  7. Carefully reach with your right hand (if right-handed) underneath the bottom parchment paper and flip the dough onto the top of the tart form (8-9”/21-23cm). The parchment paper is now on the top of the tart form. Press the dough with your hand into the form. Carefully remove the parchment paper. If the dough cracked or split during the flip, just take a finger and press the broken edges together.

  8. Take a knife and trim the excess dough from the rim of the tart pan.

  9. Use a fork to poke the dough several times to allow the air to escape during baking.

  10. Preheat the oven until it reaches 325°F (160°C). Bake at 325°F (160°C) 15 -20 min.

  11. Pre-bake the tart shell until the bottom crust is just beginning to brown for about 15-20min.

  12. The tart dough can be frozen and used later on. Just make sure to package the dough well and defrost it in the fridge.