The purpose of this research is to study the effect of coconut starch and quinoa on the quality of gluten-free white kidney bean custard tart. The tool of this study is a sensory evaluation from 50 panel. The statistical methods used for data analysis are percentage, mean and standard deviation. The ratios of coconut powder : quinoa : wheat flour were varied into 4 levels. The result demonstrated that the tart made by the ratios of coconut powder : quinoa : rice flour of 20 : 10 : 70, respectively, showed the highest sensory score test. The average score of appearance, color, smell, taste, roundness, and overall preference were 4.34, 4.36, 4.26, 4.00, 4.32 and 4.48 respectively