Custard Fruit Tarts
Serves: 4 tarts
For the pie crust:
  • 2 eggs
  • 30 ml coconut oil
  • ¼ cup + 2 tbsp coconut flour
  • 2 tbsp Tapioca flour (optional)
  • pinch salt
For the custard:
  • 400ml/13.5oz full cream coconut milk
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 3 tsp honey
  • pinch of turmeric
  • 3 tsp gelatine
For the pie crust:
  1. Preheat oven to 350°F or180°C.
  2. In a food processor, blend the oil and the eggs.
  3. Sift the flours and salt into the processor and blend until it forms a ball.
  4. Press the pastry out into 4 tart dishes to form pastry shells.
  5. Bake 10 minutes.
  6. Cool completely.
For the custard:
  1. In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
  2. When it is hot but not boiling, add the vanilla and honey and stir until dissolved. Remove from the heat.
  3. Beat the egg yolks in a bowl.
  4. 1 tbsp at a time, add the hot coconut milk to the eggs, all the while whisking vigorously.
  5. When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
  6. Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
  7. When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
  8. Cool down almost completely before pouring into the pastry shells.
  9. Place in the refrigerator to set and add the fruit just before serving.
Recipe by The Low Fodmap Diet at