Preheat oven to 350F. Mix together the almond flour, coconut flour, psyllium husk powder, and salt in a bowl.

In a separate bowl, whisk together the eggs and let sit for a moment.

Add the coconut oil to the dry ingredients mixture.

Mix in the oil until well incorporated and sandy in consistency.

Add the eggs to the bowl and mix well.

Slowly add in the ice-cold water until the dough reaches a workable consistency.

Knead the dough into a ball and let sit for 5 minutes.

Form the ball of dough into a square and cut into sections.

Push the dough into a tart pan and work it into the grooves, keeping the crust relatively thin.

Once done, par-bake the dough for 12–15 minutes. I find that cooking the tart dough for another 20-30 minutes with filling in it does a great job, so if you don’t plan to cook the food inside of it for that long, you can par-cook it for a little bit longer.

The crust is ready to be filled and baked in future recipes. Enjoy!