Mini Coconut Custard Tarts || Mini Custard Fruit Tarts (Vegan, Paleo, AIP)
Prep time
Cook time
Total time
Delectable mini tarts filled with coconut custard and fruits and with a delicious grain free crust!
Recipe type: Healthy desserts
Cuisine: Fusion
Serves: 5
For the crust:
  • ⅓ cup coconut flour
  • ⅓ cup arrowroot flour
  • ¼ cup melted palm shortening (see notes on substitutions)
  • pinch salt
  • 2-3 tbsp cold water
For the coconut custard:
  • ¾ cup coconut milk (see notes)
  • ¼ cup maple syrup
  • pinch salt
  • 1 tbsp arrowroot flour plus 1 tsp tapioca flour
  • ¼ cup water
  • 1 tsp vanilla extract
  • 2 tbsp coconut cream (optional)
For the toppings:
  • strawberries, fresh or frozen, sliced
  • blueberries, fresh or frozen
  • mangoes, chopped
For the crust:
  1. Mix all crust ingredients except water in a large mixing bowl. Slowly add water 1 tbsp at a time and using your hands mix to form a dough. Continue to add water until a dough is formed. (Dough will be slightly crumbly)
  2. Preheat oven to 350 deg F. Grease 5 muffin pans with coconut oil first and then line them with parchment paper.
  3. Divide crus dough into 5 portions and take each portion and press into each muffin pan to cover the base and the sides of the pan. You will need to press using your fingers for it to spread around.
  4. Prick the crust in each pan with a fork and place in the oven to bake for 15-16 mins until base is golden brown. Take the muffin tray out of the oven. Let cool.
For the coconut custard:
  1. In a small cooking pot, add the coconut milk, salt and maple syrup and heat on low for about 2 mins.
  2. In small bowl or cup, mix the arrowroot flour and tapioca flour with the water to form a slurry.
  3. Add this slurry slowly to the hot coconut milk mixture, stirring continuously while it thickens (It will take 1-2 mins to thicken). Turn heat off and add vanilla extract and stir. If adding coconut cream, add it at this time and stir quickly to blend well.
For assembling tarts:
  1. Pour warm custard mixture into the baked tarts (otherwise they will thicken too much after cooling). Top with sliced fruits of your choice.
  2. You can enjoy these warm or keep in refrigerator for an hour and serve.
Instead of palm shortening, you can use coconut oil for the crust but the texture of the crust might be a little soft.
When using canned coconut milk, make sure to shake can several times before opening to get coconut milk of uniform consistency. This is because coconut milk usually separates upon storing and you will only see the thick cream on top and water in the bottom. For this recipe, you need all mixed coconut milk and not coconut cream. You can additional coconut cream towards the end to make it richer.
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