Buttery Nut Crust

It's my new favourite thing to do.  

Make pastry from ground up nuts.  

No gluten in sight.

Just buttery, crunchy and oh so tasty pastry that adds the jua de vivre to a yummy but otherwise simple vegetable tart.

There is no looking back for this little duck.



Buttery Nut Crust

(adapted from the I Quit Sugar Website)


Makes 1 x 25cm tart shell


1 1/2 cup almond meal | 1/2 cup hazelnut meal | 3/4 cups tapioca flour | 1 small egg | 100 g butter 


  1. Preheat oven to 180 degrees.
  2. In an electric mixer, whiz together everything until they have congealed enough that you can roll into a ball. 
  3. Mould into a 25cm diameter tart tin and cook in the oven for ten minutes.