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–+ servings

Almond Honey Tart Shells for Full GAPS

Thin press-in almond flour tart shells with coconut oil, honey, egg and salt. Pre-bake for fifteen minutes at 375°F, then fill and finish with a compatible quiche recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 batch of pre-baked shells
Course: Full GAPS, Ingredient
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups finely ground blanched almond flour pure, fresh; no added grain flour or starch
  • 1/2 teaspoon natural salt
  • 2 tablespoons coconut oil natural, non-hydrogenated
  • 1 tablespoon natural honey for the whole batch
  • 1 large egg for the dough, separate from quiche filling eggs

Equipment

  • Suitable oven-safe glass or enameled tart dishes
  • Mixing bowl and fork, or Ninja BN801 64-ounce/8-cup processor bowl with chopping blade
  • Measuring cups and spoons
  • Heat-safe support

Method
 

  1. Heat the oven to 375°F. Set out suitable oven-safe tart dishes that fit a thin shell and the quiche filling you will use.
  2. Combine the almond flour, salt, coconut oil, honey and egg with a fork or in the Ninja BN801 food-processor bowl with chopping blade. Mix evenly into pressable dough; stop the processor before opening it.
  3. Divide the dough across the suitable dishes. Press thinly and evenly over the base and sides, joining the bottom edge and closing small cracks with the same dough. The dough puffs, so avoid a thick mound in the base.
  4. Bake the empty shells for fifteen minutes at 375°F. This is the first bake before filling.
  5. Remove the dishes to a heat-safe support. Add the compatible quiche filling gently and continue its oven method. Keep the shells supported in their dishes through the remaining bake. Follow the finished quiche recipe for cooling, serving and leftovers.

Notes

One batch of thin, pre-baked shells for a six-serving quiche recipe. The number of individual dishes depends on their size; no fixed pan count or diameter is claimed.
Five minutes mixing and pressing is a planning estimate. Pre-bake the empty shells for fifteen minutes at 375°F, then fill and continue the compatible quiche recipe. This is the shell stage, not a complete finished quiche. Press thinly because the dough puffs.
Use natural, non-hydrogenated coconut oil. Two tablespoons homemade butter is the original alternative when dairy is introduced. Coconut oil keeps the shell dairy-free; almonds, honey and egg remain. Full GAPS after ingredients introduced, not early Intro or No-Plant.
The full quiche sequence has fifteen minutes preparation and forty minutes oven time: fifteen for these shells and twenty-five for the filled quiches. Do not add the component time twice. Prepare the filling during the shell bake and continue cooking in one sequence.
If pausing before the first bake, cover and refrigerate raw dough promptly at 40°F or below. Follow the completed quiche recipe for cooling and leftovers.

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