Say hello to the easiest tart crust ever! Not only is it gluten free, oil free and vegan- but it’s also made with just 3 simple ingredients! The perfect base for any sweet dessert.

While I love cakes, tarts and pies are definitely my preferred choice of dessert when it comes to the holidays. Something about a perfectly crisp base with delicious filling is just so satisfying to bite into!

I’ve been on the look out for the perfect easy dessert crust for pies and tarts. Traditionally, pie crusts contain flour, butter (or oil or some sort), egg and maybe some sugar. I don’t mind using oil once in awhile, but I wanted to experiment with an oil free dessert crust so decided to swap out the flour for almond meal because it’s higher in fat naturally. Plus, if you’ve tried cookies with almond meal before you know how delicious they come out when baked! A bit of white rice flour also goes into this tart recipe so its not overly almond-flavours and gives a true tart look. Of course, NO EGGS are needed to make delicious desserts. Egg replacements usually contain flax or arrow root or tapioca starch. I personally don’t like flax meal so I figured I would just go with one of the starches as a binder.

It’s ridiculously easy to make- just mix all the ingredients into a bowl and press it into your tart or pie tin.

I hope you love this 3 Ingredient Tart Crust as much as I do, because it’s:

  • crispy and flakey

  • lightly sweetened

  • perfect as a base for any pie or tart

  • so simple and easy to make

  • only made with 3 ingredients

  • vegan

  • oil & gluten free

  • and so delicious!

Tips and Tricks to making 3 Ingredient Tart Crust

  • Remember to poke holes at the bottom of your crust as this prevents breaking!!

  • This tart is best freshly out of the oven, if you want to make it before hand I recommend you make the dough ahead of time and place it into the fridge- then on the day of you can bake it and put your filling in

  • If you do decide to bake the tart ahead of time, let it sit uncovered. As well, place it into the oven for 5 minutes at 350F just to let the tart crisp up again

If you recreate this 3 Ingredient Tart Crust please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!


  • 1 1/3 cup almond flour (150g)

  • 1/3 cup + 2 tbsp tapioca starch (54g)

  • 1/3 + 1 tbsp white rice flour (62g)*
  • 4-6 tbsp water OR aquafaba (60-90ml)

  • 1 tbsp cane sugar, optional
  • pinch of salt


  1. Pre heat oven to 350F (180c)

  2. Into a large mixing bowl, add all the ingredients and mix until it comes together and a ball forms (can use your hands)

  3. Press them into 3 mini pie/tart tins or one large pie/tart tin

  4. Poke holes on the base with a form lightly

  5. Place into oven for 13 minutes, rotating half way- or until lightly browned.


  • SERVINGS: 3 mini tarts or 1 large tart

  • PREP TIME: 5 minutes

  • COOK TIME: 13 minutes

  • Sub 2 tbsp of white rice flour for potato starch if you like a crisp-crumbly texture (almond like a cookie).


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Mine keeps coming out super sticky and liquidy…I’m not sure what I’m doing wrong. The first time, I wasn’t really measuring 🙂 but the second time I measured faithfully! What brand of almond flour are you using?

    1. I used bobs red mill! Hmm, try using less liquid ingredients first and add it in as you need. The dough should be sticky but not TOO sticky. Goodluck!

  2. Hi Lisa, I was wondering what to do in case of any filling really, sweet or I have to bake the tart always before then place my filling and re bake (would it be overcooked, chances to burn?) or should I put everything together and if so do you think it will vary from savoury to sweet fillings like your tofu or pumpkin cheescakes/ pies?
    Thank you!

    1. Hi Rossella,
      I usually do pre-bake my pie crusts for at least 10 minutes depending on the recipe. This crust is slightly sweet so I think it would be more suitable for sweet recipes! Let me know how it goes 🙂