This vanilla custard tart features a soft almond flour crust and a creamy vanilla custard. Top this light dessert with fresh fruit for a perfect spring and summer treat! The tart is SCD and Paleo friendly. It is gluten free, grain free, dairy free, and refined sugar free.
Hi friends! Many of you know about my obsession with Ina Garten (AKA The Barefoot Contessa). Many of my desserts are inspired by HER dessert recipes…and here’s another!
I was recently flipping through The Barefoot Contessa Cookbook and stumbled upon her Fresh Fruit Tart recipe. It looked and sounded glorious, so I just had to adapt it to fit into my SCD/Paleo lifestyle!
The crust is soft with just the slightest hint of cinnamon. It’s then filled with a creamy dairy free vanilla custard and can be topped with the fresh fruit of your choosing. It’s truly a simple dessert that’s perfect for spring or summer!
How to make an almond flour tart crust
I chose almond flour for this crust because it’s SO easily accessible to me, but any nut flour (with the exception of coconut flour) will work for this recipe.
Begin by mixing the almond flour, honey, coconut oil, and cinnamon in a small bowl. The dough will be crumbly in the bowl but should stick together if pressed.
Place the dough in a greased tart pan and use your fingers to evenly press the dough into the bottom and sides of the pan. Use a fork to prick holes into the dough and place the tart pan in the oven to bake.
Once the crust is a light golden brown, remove it from the oven and allow it to cool completely.
Vanilla Custard Filling
Traditional custard is a combo of milk or heavy cream, eggs, and sugar. Since we’re keeping this recipe SCD and Paleo friendly, the milk is swapped out for almond milk and honey replaces the sugar!
The ingredients needed for this silky paleo custard are:
- almond milk (coconut milk or cashew milk will also work)
- sea salt
- egg yolks
- coconut oil
- vanilla extract
Whisk together the honey, egg yolks, and salt in a medium sized bowl while the almond milk comes to a boil on the stove.
Very slowly pour half of the milk into the yolk mixture making sure to whisk the ENTIRE time.
Then pour the yolk mixture into the saucepan with the rest of the milk and continue whisking until the custard has thickened slightly and begins to boil.
Remove from the heat and whisk in the coconut oil and vanilla extract. Strain the custard into a large bowl, it will look very soupy at this point but it will begin to thicken once cooled.
Cover the custard with plastic wrap and place in the fridge to cool.
Once the vanilla custard has thickened, pour it into the tart crust and use an offset knife to smooth the top.
Garnish the top with the fruit of your choosing! I decided on blackberries, blueberries, grapes, and kiwi…so delicious! Hope you enjoy!
Vanilla Custard Tart Tips
- Use the egg whites in omelettes or for this Pumpkin Whoopie Pie recipe.
- The custard and crust can be made up two days ahead of time and assembled just before serving.
- If not following the SCD diet, maple syrup can be used in place of honey.
Craving more sweets?
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 2 cups blanched and finely ground almond flour
- 2 Tbsp honey
- 1/4 cup melted coconut oil (plus more for greasing pan)
- 1 tsp ground cinnamon
- 1 1/2 cups almond milk (coconut or cashew milk will also work)
- 1/3 cup honey
- 1/4 tsp sea salt
- 6 large egg yolks (at room temperature)
- 1/2 cup melted coconut oil (at room temperature)
- 1 Tbsp vanilla extract
Preheat the oven to 350F and grease a 9″ tart or pie pan with coconut oil. Ensure all ingredients are at room temperature before beginning!
In a bowl or food processor, mix together the almond flour, honey, coconut oil and cinnamon.
The dough will look crumbly in the bowl but when pressed together should stick.
Press the dough evenly into the bottom and sides of the tart pan. Use a fork to prick holes into the dough before placing in the oven on the middle shelf.
Bake for 10 to 12 minutes or until the crust is golden brown in color. Allow to cool completely.
In a medium bowl, whisk together the honey, salt, and egg yolks. Set aside.
In a saucepan over medium heat, bring the milk to a boil. Then slowly pour half of the milk into the egg yolk mixture, whisking constantly.
Pour the milk and egg mixture back into the saucepan and continue to whisk over medium-high heat. There will be a subtle thickening of the custard after about 4 minutes. Continue to whisk until it begins to boil.
Remove from the heat and stir in the coconut oil and vanilla extract. Whisk until well incorporated then strain into a bowl. Cover the bowl with plastic wrap (making sure the plastic touches the custard) and place it in the refrigerator for a minimum of 4 hours or until set.
Scoop the custard into the prepared and cooled tart shell. Garnish with fruit just before serving.
Cover the tart and store in the refrigerator for 2 to 3 days.
- Both the tart crust and custard should be cooled before assembly or the crust will get soggy.
* The calories calculated in this recipe are an estimate.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen