The first time I baked for my significant other, I kept thinking back to the night we met at a roller rink. Music echoing, wheels humming across the floor, that slightly awkward first conversation while trying not to wipe out. Somewhere between laps, she found out I loved to bake. Not long after, I wanted to make something just for her. The only twist was she's gluten sensitive, which meant my usual flour-covered comfort zone was out. So I tried something new. A coconut crème filling topped with fresh blueberries. Light, fresh, a little unexpected. It felt like us.
When it came out golden and holding together, I felt that quiet rush you get when something risky works. The coconut filling turned silky, the blueberries popped against the cream, and the crust had that delicate, tender bite that made it all come together. It wasn't just a dessert. It was a small way of saying I'm glad we met on that rink. And like most good things, it just needed a little patience and a gentle hand.
Preparation tips
Gluten-free dough doesn't roll or stretch like wheat dough—you press it into the pan with your fingers or the back of a spoon. Work quickly so the coconut oil doesn't warm up too much; if the dough gets sticky, chill it 10–15 minutes and continue. Chill the shaped crust thoroughly (at least 30 minutes, or up to an hour) before blind baking so it holds its shape. Dock the bottom with a fork, then line with parchment and fill with pie weights or dried beans. Bake until golden and set, remove weights and parchment, and cool completely before filling.
For 14 × 4.5" rectangular pan
- 60g almond flour
- 30g white rice flour
- 60g coconut flour
- 55g light brown sugar
- 4g salt
- 2 tsp vanilla
- 2 tbsp almond milk
- 2g xanthan gum
- 105g coconut oil
- 80g white chocolate
For 11.25" round pan
- 96g almond flour
- 48g white rice flour
- 96g coconut flour
- 88g light brown sugar
- 7g salt
- 1 tbsp vanilla
- 3 tbsp almond milk
- 3g xanthan gum
- 168g coconut oil
- 128g white chocolate
Method
Whisk or combine the flours, sugar, salt, and xanthan gum. Melt the white chocolate and coconut oil together; let cool slightly. Add vanilla and almond milk to the chocolate mixture, then mix into the dry ingredients until the dough comes together. Press evenly into the prepared tart pan(s), building the sides with your fingers. Chill at least 30 minutes. Blind bake (docked, with weights) until golden and set. Cool completely before filling.
Use the rectangular version for a long tart or bar; the round one for a classic tart. Both keep well once baked—store cooled, unfilled shells wrapped at room temperature for a day or two, or freeze for longer.