Paleo Fruit Tart with Banana Pastry Cream

A beautiful make-ahead Paleo and gluten-free dessert that is perfect for the summer holidays.


For the Tart:

  • 3 cups Almond Flour
  • 1/4 tsp Sea Salt
  • 1/8 tsp Nutmeg
  • 1/2 cup Butter, Lard, or Palm Shortening, diced and kept cold
  • 1 tsp Apple Cider Vinegar
  • 1 Egg

For the Pastry Cream:

  • 6 Egg Yolks
  • 2 tbs Honey
  • 1.5 tsp Gelatin
  • 14 oz can Coconut Milk
  • 2 ripe Bananas, mashed
  • 1 tsp Vanilla Extract

For the Topping:

  • 3 cups Mixed Fruit (kiwis, blueberries, raspberries, star fruit, strawberries, oranges, etc)


  1. For the pastry cream: Whisk the egg yolks with the honey.
  2. In a medium saucepan, heat the coconut milk over medium heat. Add the gelatin to the coconut milk and stir until dissolved.
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