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Gluten-Free Vanilla Cream Fruit Tart

Recipe Author : Rebecca Taig
This gluten-free fruit tart has fresh seasonal berries, rich vanilla cream, on top of a sweet almond flour crust making a show-stopping dessert this summer!
5 from 1 vote
Course Dessert
Prep Time 4 hrs 30 mins
Cook Time 15 mins
Total Time 4 hrs 20 mins
Servings 10 people
Calories 390 kcal


Almond Flour Crust

  • cups almond flour (250grams)
  • 1/3 cup melted unsalted butter, ghee, or refined butter flavored coconut oil
  • 2 tablespoons honey or maple syrup
  • 1 large egg
  • 1/4 teaspoon salt

Vanilla Cream

  • 4 large egg yolks
  • 1/3 cup sugar, coconut sugar, or maple syrup
  • 1/4 cup gluten-free flour
  • cups full-fat coconut milk, or whole milk
  • 1 tablespoon unsalted butter, ghee, or refined butter flavored coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/8 teaspoon salt

Fruit Topping

  • 1/3 cup strawberries
  • 1/3 cup raspberries
  • 1/3 cup blueberries


Almond Flour Crust Instructions

  • Preheat the oven to 350°. Lightly grease a 9-inch tart pan and set it aside.
  • In a large bowl stir together the almond flour, honey, melted oil, egg, and salt.
  • Press down the mixture into the tart pan, making sure to fill in any holes or gaps. Then place a piece of parchment paper over the top of the tart, pressing the crust into the pan to help create an even layer.
  • Prick the bottom of the crust several times with a fork, then place the tart pan onto a baking sheet and into the oven for 12-15 minutes, or until the crust turns a light brown. Allow the crust to completely cool before filling.

Vanilla Cream

  • In a large bowl or Kitchenaid Mixer, add in the egg yolks and sugar. Mix at high speed for 2-3 minutes, until light and fluffy. Then add the flour to the bowl, mixing for another minute.
  • Pour the coconut milk into a medium-size saucepan and bring the burner to low heat. Once the coconut milk begins to produce steam, remove it from the burner.
  • Turn your mixer onto the lowest speed setting and very slowly pour the steamed coconut milk into the egg mixture. Make sure to pour slowly or you risk the eggs curdling. Once all the milk is added, pour the entire mixture back into the saucepan, bringing the heat to a medium setting.
  • Whisk the custard for around 2-3 minutes until thickened. Once the custard has thickened, turn off the burner and remove the pot from the heat, whisk in the butter, vanilla, almond extract, and salt.
  • Pour the custard into a glass bowl and cover it with plastic wrap. Make sure the plastic is touching the cream to help prevent the skin from forming. Refrigerate the cream for a minimum of 4 hours. For best results store overnight.
  • Pour the custard into the fully baked crust, then top with your favorite choice of fruit. Place the tart back into the refrigerator for 30 minutes before serving.


Serving: 1sliceCalories: 390kcalCarbohydrates: 22gProtein: 9gFat: 32gSaturated Fat: 16gTrans Fat: 1gCholesterol: 92mgSodium: 103mgPotassium: 134mgFiber: 4gSugar: 12gVitamin A: 130IUVitamin C: 5mgCalcium: 93mgIron: 3mg
Keyword dairy free, gluten free, tart
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