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Berry Tart with Vanilla Bean Custard


This tart is perfect for the warm weather, it is very refreshing. I love eating strawberries and blueberries in the warmer months. In addition berries have great antioxidents!

From our kitchen to yours, Dana


For the crust:
¾ cup pecans
1 ½ cups blanched almond flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla
3 tablespoons cold butter or coconut oil
2 tablespoons honey
1 egg

For the custard:
½ tablespoon unflavored gelatin
1 tablespoon water
1 cup almond milk
¼ cup honey
1 vanilla bean paste
3 egg yolks
1 cup coconut cream (cream that has risen to the top from a cold can of coconut milk)
3 cups mixed berries (I used strawberries, blackberries, blueberries, and raspberries)


For the crust:
Preheat oven to 350 degrees
Place the pecans in a food processor and process until you have a coarse flour
Add the almond flour, salt, baking soda, cinnamon, nutmeg, butter/coconut oil, honey, egg, and vanilla and pulse until a ball of dough forms
Using the palms of your hands, press the dough into the bottom and up the sides of a tart pan with a removable base
Cut a circle of parchment paper and lightly press it onto the bottom of the crust
Fill the bottom with pie weights or a cup of beans, then bake for 10 minutes
Remove the beans and parchment, then bake for another 5 minutes
Cool the crust while you make the custard

For the custard:
Soften the gelatin by placing it in a bowl with the 1 tablespoon of water
Heat the almond milk and vanilla bean paste over medium-high heat for 2-3 minutes
Whisk the egg yolks and honey in a separate bowl, then slowly pour the heated milk mixture into the bowl while whisking constantly
Return the mixture to the pan and heat for 2-3 minutes while whisking the entire time
Pour in the softened gelatin, and whisk until it is dissolved
Continue heating for another 5 minutes until the custard has thickened and will coat the back of a spoon
Pour the custard into a bowl and press a piece of plastic wrap directly on top to avoid a skin from forming. Place in the refrigerator and chill for about 5 hours or overnight

To combine:
Remove the custard from the fridge and pour in the cup of thick coconut cream from the top of 1 can of coconut milk
Using an electric hand mixer or stand mixer, whip the custard until thick and creamy
If your coconut cream is super thick (this will depend on which brand you use), you can add in a tablespoon of the coconut water to help thin it out a bit
Spread the custard into the cooled pie crust then chill the tart for an hour to let the custard set up
Arrange your berries in a circular pattern then serve immediately, or keep in the fridge until your ready to serve


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