Raspberry Custard Tart with Cookie Crust {Grain Free & Paleo}

This grain free and Paleo friendly Raspberry Custard Tart is a summer dessert everyone will love.  A paleo cookie crust is topped with creamy vanilla custard and fresh raspberries.  The addition of gelatin makes this raspberry custard tart perfect for slicing too!

Do you ever buy something (ingredient, etc) for one specific recipe and then not use it?  That happened to me with this recipe in more than one way.

First, I bought my tart pan about 3 months ago (actually looked that one up in my Amazon orders and sure enough, March.)  The tart pan quickly became “the thing I put bananas on after I buy them”, and I forgot it existed.

Maybe a month later, Drew (5) noticed it, picked it up, and asked me why I bought a tart pan with a removable bottom (exact words, this kid watches a lot of kids baking tutorials on Youtube) and I told him I wanted to make a raspberry tart with a cookie crust.

Without missing a beat, he told me “no mommy, you should make a pizza cake like they do on Youtube!”  Then he said what I really needed was a springform pan.  Seriously.  Did I mention he’s 5?  He’s actually right though, I ditched my springform pan years ago and I need a new one.  Paleo cashew “cheese” cake is on my mind.  But now I’m way off topic, back to the raspberry custard tart!

After acknowledging the tart pan and my plans, I decided to buy raspberries.  Except introducing raspberries to my house goes something like this:  raspberries->fridge->discovery->gone within 30 minutes.  They are quite popular and easy to eat!  Anyway, I probably bought raspberries 3 times before actually getting a chance to try out this tart.  Then, it was just a matter of deciding on the custard part.

I initially wanted to make an eggless custard with just gelatin as a thickener (loving every drop of my Vital Proteins gelatin!)  But, my love for classic took over and knew I had to include egg yolks.

What wound up happening was that I experimented a few ways – with yolks only and then with varying combinations of yolks and gelatin until I found my favorite version.  It’s creamy yet very slice-able and not too “jello-like.”  I made one with more gelatin that my kids called vanilla jello!  Good, but not exactly what I was going for.  If you wanted a simple dessert, you could really just make the custard part of this and be one happy camper.  Trust me, I did this at least 3 times 🙂

As for the crust, I knew I wanted something cookie-like and decided to go with the exact crust recipe from my triple layer lemon bars.  This crust recipe also makes great actual cookies, if you’re interested!  It’s loosely based on my coconut flour chocolate chunk cookies, a great basic cookie recipe and one of my few that can be made nut free.

So, in the end, this Raspberry Custard Tart is finally here after 3 months of living only in my head.  I hope you like the finished product!

Raspberry Custard Tart with Cookie Crust {Grain Free & Paleo}

Raspberry Custard Tart with Cookie Crust {Grain Free & Paleo}

Grain free and Paleo raspberry custard tart with vanilla cookie crust. The custard is made with egg yolks, coconut milk, grass fed gelatin and sweetened with pure maple syrup. Topped with fresh raspberries for a dessert everyone will love!

Author: Michele

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours 25 minutes

Course: Dessert

Cuisine: Grain free and Paleo

Servings: 8 servings

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4.34 from 6 votes

Ingredients

For the Cookie Crust

• Get my cookie crust recipe from triple layer lemon bars chill dough, press down into 8" tart pan with wax paper after chilling***

For the custard

• 2 egg yolks
• 1 can of canned full fat coconut milk water and cream separated*
• 1/4 cup reserved "water" part of the coconut milk
• 1/2 tbsp grass fed gelatin - I used Vital Proteins
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/8 tsp sea salt

Top with

• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350 degrees and prepare the crust recipe as noted above first. Press into an 8" tart pan and bake 10-12 minutes until lightly brown and allow to cool completely.
2. In a small bowl, pour 1/4 of the coconut water* over 1/2 tbsp gelatin and stir a bit to dissolve, set aside
3. In a saucepan over very low heat, whisk eggs well with remaining coconut milk, salt and maple syrup until smooth.
4. Continue to heat and stir over low heat whisking continuously for about 5-10 minutes until thickened (coating the spoon) and hot.
5. Remove from heat and whisk in gelatin mixture (the water will have absorbed and the gelatin expanded) until dissolved, then stir in vanilla.
6. Allow to cool and thicken for a few minutes at room temp. If you have lumps from the egg yolks you can strain the mixture first, then slowly pour into the cooled crust.
7. Carefully cover with plastic wrap and refrigerate. Once the custard has firmed a bit, top with berries, cover, and refrigerate another hour until firm enough to slice and serve.
8. Store leftovers tightly covered with plastic wrap in the refrigerator. Enjoy!

Recipe Notes

*Refrigerate your can of coconut milk overnight to separate the cream from the water. Certain brands work better for this - I like this one.
**I noted the prep time as 2 hours, which includes the time needed to chill in the refrigerator.
***If you don't have a tart pan, an 8 x 8 inch baking dish will work.

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What I Used to make this Raspberry Custard Tart:

Want a few more Paleo dessert recipes?  Here you go!

 Paleo Triple Layer Lemon Bars with Coconut Whipped Cream

Paleo Key Lime Pie with Coconut Pecan Crust

Sunflower Butter Chocolate Ice Cream Bars {Paleo & Vegan}

Paleo Triple Layer Chocolate Macaroon Cake

Do you buy things for “projects” and then put them off? 

What summer fruits are you loving lately?

Do you like watching cooking shows/tutorials?

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