Nut Crust

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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Servings: Serves as a crust for a 9″ tart. A 9” tart serves 8 people.  

A tart with a fruit base, chocolate or even a cream cheese will work well with this kind of crust. It gives you a crunchy bottom similar to a graham cracker crust.  


  • ½ cup of slivered almonds (this can also be made with macadamia nuts, pecans or a combination) 
  • ¼ cup of granular sweetener. I use Swerve brand or ZSweet (you might have to order on line) 
  • ¾ cup of flour 
  • ¼ tsp of salt 
  • 6 Tbl of cold butter, cut into pieces and scattered throughout the food processor bowl 
  • 2 Tbl of cold water, sprinkled over the top.  
  • Get out your food processor. First, grind the almonds and sweetener til mixed. Don’t grind too long or you’ll end up with nut butter, but you do want them fine-ground. Add the flour, salt, butter and water. Process in bursts until a dough ball forms. Scrape down the sides if necessary.  


Grease a 9” tart pan. Spread the nut mixture across the bottom and up the sides. To make this easier, I use a piece of plastic wrap. That way my fingers don’t get all full of dough and I can slide the pastry around better to spread it evenly. Toss the plastic.  

Bake at 350 degrees for 15 – 20 minutes until golden. Cool. Or if you’re filling this with a pie-style filling to put in the oven, you can fill the tart right away and continue your baking process.