You asked me if my grain free coconut cashew cookie recipe could be used as a tart crust? Well, this is the answer it works and I love the results! What I love the most about this Coconut Cashew Tart Crust is the tenderness – not so tender that it falls apart – but it cuts easily with a fork and holds shape when lifted from the pan. When baked the crust has a beautiful golden brown edge colour with crisp and flaky texture. It makes a delicious tart crust for any sweet pie.
I love using this recipe to make pumpkin pie but also to make any fruits tart. French people adore fruit tart of any kind! If the fruits do not need to be baked – like for strawberry tart – I bake the crust first and wait until fully cool down to add custard and fruits. I highly recommend to leave the crust cool down in the pan for 10 minutes before lifting from the pan.
I used this crust to make a sugar free lemon pie today and unfortunately we ate the tart too quickly and I did not picture the baked crust, but trust me guys it is bomb! a must try if you are looking for an easy grain free tart crust that can also make beautiful cookies 🙂
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