This tart starts with a press-in crust made from almond flour and melted coconut oil, baked until the edges turn golden and the base turns crisp and sturdy enough to hold a silky filling. That filling is a rich, slow-cooked custard built from full-fat coconut milk and egg yolks, thickened with arrowroot starch until it's glossy and clings to the back of a spoon, then finished with a touch of vanilla. Once chilled and fully set, the tart gets topped with a mix of sliced strawberries, blueberries, and raspberries, with an optional brush of warmed honey for shine. The contrast between the toasty, slightly nutty crust, the cool creamy custard, and the bright, juicy fruit on top makes every slice feel like a little celebration. It's an elegant make-ahead dessert that comes together in stages, so you're never rushing the process. This one is a great fit for a gluten free table, no matter the occasion.
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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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