Dairy-Free,  Desserts,  Gluten-Free,  Summer

Grain Free & Dairy Free Strawberry Custard Tart

    When it comes to summer treats, strawberries always steal the show. And now that summer is here, what better way to enjoy it than with a delicious and refreshing dessert like this grain-free and dairy-free strawberry custard tart?

As a base for this tart I used my previous recipe – Easy to Make Grain Free Tart Crust, that combines almond meal, shredded coconut and dates and can be baked a day before. The filling for the tart is coconut milk eggs creamy custard which pairs perfectly with fresh, juicy strawberries. 

Feel free to use other fruits like raspberries, blueberries or currants.

Grain Free & Dairy Free Strawberry Custard Tart

Grain Free & Dairy Free Strawberry Custard Tart


  • 1 batch Easy to Make Grain-Free Tart Crust
  • 400 ml coconut milk (room temperature)
  • 40 g potato starch
  • 35g xylitol or organic sugar
  • 20 g maple syrup or honey
  • 4 medium egg yolks (room temperature)
  • 1 medium egg (room temperature)
  • 15 g melted coconut oil
  • 2 tablespoon lemon juice
  • 2 1/2 unscented gelatin sheets /10 g unscented gelatin powder
  • 1-2 cups of strawberries (depending on the size)


  1. Bake the crust - Easy to Make Grain Free Tart Crust.
  2. In the bowl whisk together egg yolks, 1 egg, xylitol, maple syrup and potato starch. Whisk until well combined.  
  3. In a medium saucepan, bring the coconut milk to a boil, then remove from the heat.
  4. Mix a few tablespoons of hot milk with the egg mixture. Add the mixture to the remaining milk and heat gently (over low heat), stirring constantly with a whisk. Stir until the custard thickens, about a few minutes. 
  5. Soak gelatin sheets in a flat bowl with cold water for about 10 minutes. Remove from the bowl and squeeze out excess water. Gelatin at this point should be soft and easy to dissolve in hot custard. (If you are using gelatin powder, read the notes.)
  6. When the custard has cooled slightly and is still hot (not boiling) add the lemon juice, coconut oil and gelatin and mix thoroughly until well combined. Then transfer to a bowl. Cover the custard with cling wrap so it touches the surface of the mixture. Let it cool to room temperature.
  7. Clean, dry and hull the strawberries. Then slice them. 
  8. Spread the custard evenly on the baked and cooled tart base, then arrange the strawberries on top of the custard.
  9. Chill the tart in the fridge for a few hours before serving.


  • In a small bowl, soak gelatin in 2 tbsp water – set aside to bloom for 10 min. Add the soaked gelatin along with other ingredients to the hot ready custard. Combine until all the gelatin is dissolved.

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