This tart layers three distinct textures in one slice: a sandy, toasted almond flour crust pressed into a tart pan and baked until golden at the edges, a silky coconut milk custard thickened with arrowroot until it holds a clean line on the back of a spoon, and a vibrant crown of fresh strawberries, blueberries, and raspberries finished with a light honey glaze. The custard sets up rich and glossy after a couple hours in the fridge, giving you clean, sliceable wedges with a firm base and a barely-jiggly filling. Sweetened only with maple syrup and a touch of honey, it leans naturally toward fruit-forward flavor rather than heavy sweetness. It's a beautiful make-ahead dessert for a warm-weather gathering, and it's a solid pick for a dairy free table. The crust alone is worth the effort — nutty, buttery-tasting in the best way, and sturdy enough to hold that luscious custard without turning soggy.
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Preheat the oven to 350°F (175°C). In a medium bowl, stir together the almond flour, melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until the mixture resembles damp, clumping sand.
Press the crust mixture evenly across the bottom and up the sides of a 9-inch tart pan with a removable bottom, using your fingers or the flat bottom of a measuring cup to compact it into an even layer about 1/4 inch thick. Bake for 12–14 minutes, until the edges are golden and the center looks dry and set. Transfer to a wire rack and let cool completely in the pan.
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