tart shell for sweets (nut and coconut based)

This  is a basic tart shell for sweets, like my lemon tart. It would make a great base for a range of other fillings as well, like a chocolate ganache or frangipane with fruit. This one is grain free, relying on nut flour and coconut as the base. It holds up very well, and is a cinch to make. Just whirl a few ingredients together in the food processor, and there you go! 


  • 1½ cups almond or hazelnut flour
  • ½ cup shredded coconut
  • ½ teaspoon course salt
  • 2 tablespoons coconut oil, melted if not soft
  • 2 tablespoons honey or maple syrup


  1. Preheat oven to 350 F.
  2. In a food processor, pulse together the nut flour, coconut, and salt.
  3. If your coconut oil is hard, melt it quickly on the stove at a low temperature, then add it to the food processor along with maple syrup or honey.
  4. Process until all ingredients are incorporated. It will be crumbly.
  5. Press crumbs evenly on bottom and sides of a lightly oiled tart pan.
  6. Bake for 18-20 minutes, or until golden brown in color.