Ingredients

• 1 tsp coconut oil, in solid form (substitute: very cold butter)

• 1 tbsp flour for dusting (this recipe uses AP flour, for that slightly extra binding advantage due to the higher gluten content, in comparison to both almond and oat flours)

GROUP A: DRY INGREDIENTS

• 4 tbsp steel cut oats, finely blitzed to a flour consistency*

• 6 tbsp almond flour*

• 1/4 tsp salt

• 1/4 tsp baking soda

GROUP B: WET INGREDIENTS

• 1/4 tsp vanilla extract

• 1 tsp honey

• 1 egg

*Note: You can make the shells with regular AP flour too. Substitute both flours collectively for 1/2 cup + 2 tbsp, or 0.625 cup of AP flour.

Method

• Mix all Group A ingredients in a bowl. Add the solid coconut oil to the flour and mix with your fingers to form a crumbly mixture.

• In a separate bowl, lightly whisk together Group B ingredients. Gradually add this mixture to the crumbly one and incorporate fully. Dust a surface with some flour, and knead the dough till it is smooth.

• Flatten dough into a disc, cover with plastic wrap, and chill at least 30 minutes (preferably overnight). When ready to bake, let the dough sit at room temperature for about 5 - 7 minutes, then roll out to 1/8-inch thickness. Line the inside of a tart mold or baking tin of choice with the sheet of dough.

• Bake at 350 F for 20 minutes. Increase baking time in 5 minute increments only if needed (this is dependent on every oven’s efficiency).

• Take the tart shell out of the oven when it is golden-brown. Cool on a wire rack and then chill in the refrigerator prior to adding any filling.