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Gluten-free vegan chocolate tart dough recipe

Dessert Tart Lining Dough (gluten-free) (vegan)

Berry & Crust
Prep Time 10 mins
Cook Time 20 mins
Resting time 20 mins
Course Dessert
Servings 6 tartlets


  • electronic kitchen scale
  • non-stick muffin tray
  • stainless steel mixing bowl
  • wooden spoon


A - sift

  • 0.012 kg vegan caster sugar
  • 0.100 kg oat flour gluten-free
  • 1 pinch salt

B - rub in

  • 0.038 kg coconut oil (soft)

C - combine

  • 0.040 kg cold water


  • Preheat the oven to 180°C.


  • Group A - sift together. Rub Group B into the sifted ingredients, then add Group C to make the dough.
  • Cover the dough with plastic and refrigerate for 20 minutes before using.


  • Roll the dough out to 0.5cm thick on a non-stick surface.
  • Cut with a 7.8cm cookie cutter. Place a dough ring in each muffin unit and press down to make tart cases. Prick lightly, using a fork.
  • Blind-bake the tart cases for 15 - 20 minutes.


Chocolate dough - replace 12g oat flour with 12g cocoa powder. Add a further 15g cold water to make the dough.
Keyword dough, Gluten-free, tart, Vegan