Gluten Free Pastry Tart


Pastry Cream

6 egg yolks

2 tbsp honey

1.5 tsp gelatin powder

14 oz can coconut milk

2 ripe bananas

1 tsp vanilla extract

Tart Shell

3/4 cup coconut flour

1/3 cup extra virgin coconut oil, melted

2 eggs

1 tbsp sugar or other sweetener

Other Ingredients

16 oz fresh fruit

2 tbsp apricot preserves


  1. Preheat oven to 350°F
  2. Combine coconut flour, eggs, coconut oil and sweetener to food processor and pulse until dough forms.
  3. Remove dough from food processor and form into a ball and place in tart shell.
  4. Using your hand, spread the dough into the tart shell as even as possible on the bottom and up the sides.
  5. Using the tines of a fork, poke holes in the bottom of the crust before baking.
  6. Bake for 20-22 minutes or until golden brown.
  7. While the shell is baking, whisk the honey and eggs together in a small bowl.
  8. In a sauce pan, over medium heat, warm the coconut milk.
  9. Add the gelatin powder and stir to dissolve.
  10. Once milk starts to simmer, slowly pour the eggs and honey into the pan, whisking constantly.
  11. Continue to whisk for 4-7 minutes while the mixture starts to thicken, then add the bananas. Keep whisking until the mixture resembles the texture of pudding.
  12. Remove off heat and add in the vanilla extract, and stir to combine.
  13. Let shell and pastry cream cool separately for 30-45 minutes.
  14. Once cool, spread the cream in the shell and smooth with a spatula.
  15. Place the fresh fruit on the pastry cream, using any design or pattern you choose.
  16. Once all the fruit has been placed, microwave the apricot preserves for 30-45 seconds until it is a syrup.
  17. Using a brush, brush the preserves syrup on top of the fruit to give the tart a glossy look.
  18. Put in the fridge to continue to set for a minimum of 1-2 hours before serving.