Paleo Fruit Tart with Dairy-Free Custard
 
Prep time
Cook time
Total time
 
This fulfilling dessert combines the richness of a coconut milk custard and a nut-based crust with the light freshness of summer fruit. It's sweetly satisfying, yet still nutritious.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 20 servings
Ingredients
Gluten-Free Dairy-Free Custard
  • 8 egg yolks
  • 1 cup raw honey
  • 1 tablespoon coconut flour
  • 3 (14-ounce) cans full-fat coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon zest
Grain-Free Sugar Cookie Crust
  • ½ cup coconut oil, plus additional for greasing
  • ½ cup non-hydrogenated palm shortening
  • 1 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 3 egg yolks
  • 1⁄2 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1⁄4 cup coconut flour
  • 2 tablespoons arrowroot starch
Toppings:
  • 2 kiwis, peeled and sliced
  • 1 mango, peeled, pitted and sliced into ½-inch strips
  • ½ cup raspberries
  • ½ cup blackberries
  • ½ cup blueberries
  • ½ cup red grapes
  • 1 cup strawberries, thinly sliced
  • Fresh mint leaves, for garnish
Instructions
  1. To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
  2. In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
  3. Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.
  4. Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
  5. To make crust: Heat oven to 350 F. Line bottom of pie pan with parchment paper and grease with coconut oil.
  6. In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
  7. Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
  8. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
  9. Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
  10. Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.
Notes
Mini Fruit Tarts Option: Press crust mixture into mini muffin pan wells and bake as directed. Once cool, fill with the custard and top with fruit.
Nutrition Information
Serving size: 1 slice Calories: 192 Fat: 14 g Carbohydrates: 16 g Sugar: 9 g Sodium: 61 mg Fiber: 2 g Protein: 1 g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/paleo-fruit-tart