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Seasonal Fruit Tart 2 May, 2016 | Beverage, Dessert, Gluten-Free

This gluten-free dessert is made with a sweet butter pastry shell filled with creamy custard and then covered with an assortment of delicious seasonal fruits.

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  • ⅓ cup unsweetened shredded coconut
  • 1 ½ cups almond flour
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon maple syrup
  • ¼ tsp. salt
  • 2 organic eggs
  • 2 egg yolks
  • ½ cup maple syrup
  • 3 Tablespoons gluten-free flour
  • 2 Tablespoons tapioca starch
  • 2 cups regular coconut milk (canned)
  • 1 vanilla bean, cut lengthwise & scraped
  • 1 tsp. vanilla extract
  • 1 Tablespoon butter
  • Seasonal organic fruit such as: strawberries, blueberries, kiwis, raspberries, mandarin oranges and mango


For the crust:

Preheat oven to 350°F. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and 1 Tablespoon maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).

Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers, evenly press dough in bottom and up sides of pan. Bake in center of oven until golden and firm, about 12-16 minutes. Cool completely, at least 1 hr.

For the pastry cream:

Using an electric hand mixer, whisk eggs, yolks, maple syrup, flour and tapioca starch on low speed until smooth.

Cut the vanilla bean in half lengthwise, and using the flat side of a knife, scrape out the seeds. Place vanilla seeds & bean pod in a sauce pan and pour in coconut milk. Bring to a low boil and turn off heat.

Remove vanilla bean pod, and pour half of the hot coconut milk into the egg mixture, whisking continuously to prevent eggs from scrambling. Add the egg mixture to the coconut milk in the sauce pan and return to medium heat, whisking for 2-3 minutes, or until pastry cream is very thick. Turn off heat and add butter and vanilla extract. Whisk until smooth and transfer to a glass bowl. Cover with plastic wrap and refrigerate until cold, at least 1 hr.

After the crust and pastry cream have cooled, it is time to assemble your tart! Spread pastry cream evenly into your baked tart shell. Arrange a variety of fresh, organic fruit  such as: strawberries, mandarin oranges, blueberries, kiwis, raspberries & mango on top of the pastry cream.

Recipe Notes

Optional: Melt ¾ cup apricot jam to brush over the fruit as a glaze.

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