Paleo Almond Flour Fruit Tart
This stunning fruit tart proves that grain-free, dairy-free desserts don't have to feel like a compromise. The almond flour crust bakes up golden and slightly crisp, with just enough maple syrup and coconut oil to hold it together without any refined sugar or butter in sight. The silky custard filling is built on full-fat coconut milk and egg yolks, thickened with arrowroot starch instead of cornstarch, so every component stays completely in line with whole-food, grain-free eating. A rainbow of fresh strawberries, blueberries, and raspberries piled on top makes it look like something out of a patisserie window — no one at the table needs to know how clean the ingredient list actually is. It serves 8, which makes it an ideal centerpiece for a dinner party, a holiday spread, or any occasion where you want to bring something genuinely impressive. The custard needs a couple of hours in the fridge to set, so it's a great make-ahead option that rewards a little patience with a perfectly sliceable, show-stopping result.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 3 egg yolks
- 3 tbsp maple syrup
- 2 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1 pinch fine sea salt
For the topping
- 1 cup strawberries, hulled and sliced
- ½ cup blueberries
- ½ cup raspberries
- 1 tbsp honey (optional)
Instructions
- 1
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.
- 2
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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