Grain Free Custard Tart

Jul 26, 2026

Ingredients (Makes 8 pieces)

Tart Crust
1 ½ cups almond meal
½ cup LSA (or extra almond meal)
1/4 cup coconut sugar
1/4 cup ghee, melted
1 teaspoon vanilla
1 large egg, whisked
Pinch sea salt

Custard Filling
2 egg yolks
270 ml coconut milk or 1/2 milk 1/2 cream
1/2 tbl LYG gelatin
1/4 cup raw honey
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch sea salt

Method
1. Preheat the oven to 170°C and grease the sides and line the bottom of a tart tin.
2. In a bowl, add the almond meal, LSA, coconut sugar and salt. Stir in the melted ghee and then stir in
the vanilla and egg. Mix until everything is well combined.
3. Using your hands, press the dough evenly into the bottom and side of the tart tin. Using a fork, poke a
few little holes in the base.
4. Bake for 15-20 minutes until golden brown.
5. While the tart is cooking, make the custard filling by placing 1/3 of a cup of the coconut milk into a bowl
with the gelatin, stir well and allow to bloom for a couple of minutes.
6. In a saucepan over very low heat, add the remaining coconut milk along with the egg yolks, honey,
vanilla, cinnamon, nutmeg and salt. Whisk continuously for about 5 minutes until the mixture has
thickened. Remove from the heat and then whisk in the coconut gelatin mixture until dissolved. This
only takes 1 minute.
7. Allow the custard mixture to cool slightly for 5 minutes before pouring into the cooled tart base.
8. Set in the fridge for 1 hour.