This rice flour pastry makes a tender, crisp crust for sweet tarts and savory quiches, without wheat flour. A little tapioca starch helps bind the dough, while butter adds flavor; chilling and pressing the dough into the pan are more reliable than trying to roll it out like wheat pastry.
Ingredients
- 1 cup (125 g) white rice flour, plus a little extra for dusting if needed
- 1/2 cup (60 g) tapioca starch
- 1/2 teaspoon fine salt
- 1 tablespoon granulated sugar, for a sweet crust (optional; omit for savory pastry)
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg, cold
- 2 to 3 tablespoons (30 to 45 ml) ice-cold water
Instructions
- Prepare the pan and oven. Set a 9-inch (23 cm) tart pan with a removable base on a baking sheet. Heat the oven to 375°F (190°C). If your pan is not nonstick, lightly butter it.
- Mix the dry ingredients. In a mixing bowl, whisk together the rice flour, tapioca starch, salt, and sugar if making a sweet crust. Whisk thoroughly so the starch is evenly distributed.
- Cut in the butter. Add the cold butter cubes. Rub them into the flour mixture with your fingertips or cut them in with a pastry cutter until the mixture resembles coarse crumbs, with a few pea-size pieces remaining. Work quickly so the butter stays cold.
- Add the egg and water. Beat the egg lightly in a small bowl, then stir it into the flour mixture. Add 2 tablespoons of ice water and mix with a fork. Squeeze a small handful: if it holds together without crumbling apart, stop adding water. If it remains dry, add more water 1 teaspoon at a time. The dough should feel moist and pliable, not sticky.
- Chill the dough. Gather the crumbs into a disk, wrap it, and refrigerate for 30 minutes. Rice-flour dough can crack when cold, so let it sit at room temperature for about 5 minutes before shaping if it feels very firm.
- Press it into the pan. Break the dough into pieces and distribute them across the tart pan. Press it evenly over the base and up the sides, joining any cracks with your fingertips. Aim for an even layer about 1/8 inch (3 mm) thick, with no thin spots at the corners. Trim the rim level with the pan. Prick the base several times with a fork.
- Blind-bake the crust. Line the dough with parchment and fill it with pie weights or dry beans. Bake for 15 minutes. Carefully lift out the parchment and weights, then bake for another 8 to 12 minutes, until the base looks dry and the edges are lightly golden. For a crust that will be baked again with a filling, remove it when just set; for a no-bake filling, bake until evenly golden. Cool before filling.
Tips
- Measure by weight when possible. Rice flour can pack differently in a cup, and too much will make the crust dry. Spoon it into the measuring cup and level it rather than scooping directly from the bag.
- Keep the dough cool, but workable. If it crumbles while pressing, knead in a few drops of cold water. If it becomes greasy or sticky, chill it for 10 to 15 minutes before continuing.
- Use the right flour. This recipe is written for fine white rice flour, not glutinous or sweet rice flour, which behaves differently. Brown rice flour can make a grainier, more strongly flavored crust.
- Check labels for strict gluten-free cooking. Rice flour and tapioca are naturally gluten-free, but products and kitchen tools can be cross-contaminated. Use certified gluten-free ingredients and a clean pan if that matters for your needs.
Serving Suggestions
For a sweet tart, fill the fully baked, cooled shell with pastry cream and fresh fruit, lemon curd, or chocolate ganache. For a savory dish, use the lightly baked shell for quiche, roasted vegetables, or a cheese and herb tart; follow the filling recipe’s baking time, since fillings vary. Let savory tarts rest for 10 to 15 minutes before slicing so the filling can settle. A sharp, thin-bladed knife helps cut clean portions without crushing the crust.
Variations
For a savory crust, leave out the sugar and add 1/2 teaspoon dried herbs or a pinch of black pepper to the dry ingredients. For a sweeter, more fragrant base, add 1 teaspoon finely grated lemon zest or 1/2 teaspoon vanilla extract with the egg. You can replace the butter with an equal weight of cold, firm dairy-free baking butter; softness varies by brand, so chill the dough if it becomes greasy. Do not swap in coconut oil without adjusting the method: it sets very hard when chilled and can make the dough difficult to press.
Storage and Reheating
Wrap an unfilled, fully cooled baked shell airtight and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Refresh it in a 325°F (165°C) oven for 5 to 8 minutes, then cool before adding a cold filling. The unbaked dough can be refrigerated, wrapped, for up to 2 days, or frozen for up to 2 months; thaw it overnight in the refrigerator, then let it soften slightly before pressing into the pan. Once filled, follow the filling’s storage requirements: dairy- or egg-based tarts should be refrigerated within 2 hours and are generally best eaten within 3 to 4 days. Reheating a filled tart depends on its filling; warm only savory portions that are intended to be served hot, until steaming throughout.
Frequently Asked Questions
Can I make rice flour pastry without tapioca starch?
You can substitute potato starch in the same quantity, though the crust may be a little more delicate. Cornstarch is another option, but it can produce a more fragile shell. The starch is important here because rice flour alone does not form an elastic dough.
Can I roll this dough out?
It is easiest and most dependable to press it directly into the tart pan. If you want to roll it, place the dough between two sheets of parchment, roll gently, and chill it briefly if it softens. Patch cracks rather than stretching the dough, which can cause it to split.
Why did my crust crumble after baking?
The dough may have been too dry, the crust may have been pressed too thin, or it may have been removed from the pan while warm. Next time, add water a teaspoon at a time until a squeezed handful holds together, keep the base and sides evenly thick, and cool the shell completely before unmolding.
Can I make this pastry egg-free?
The egg helps bind the dough, so omitting it without a replacement can leave the crust fragile. A commercial egg replacer designed for baking may work, but results vary. Add cold water gradually and test whether the dough holds together before shaping; avoid adding a large amount at once.
Does rice flour pastry need blind-baking?
Yes, blind-baking helps set and dry the crust before a wet filling is added. Use parchment and pie weights for the first bake to limit puffing, then remove them to dry the base. If your tart recipe specifies a different baking method, follow its instructions and check that the base is fully cooked.