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Paleo coconut fruit tarts

Paleo Coconut Fruit Tarts



Paleo coconut fruit tarts

These Paleo coconut fruit tarts are so easy to make – they are great to have on hand for an after-school snack or the 3pm sweet treat.  The sweet pastry for the base is in Pete Evan’s “Family food” recipe book.  I added a little bit of  lemon rind, to give it a little bit of extra zing. The dough can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. I love having extra in the freezer, so you can easily roll it out and make up a quick little treat to share amongst friends and family.

Once the tarts are cooked and cooled,  keep them in the fridge until they are ready to serve. It’s best to fill the pastries just before serving otherwise, they can become a little soft and lose their crunch. These can be made all year round using seasonal fruits, here a couple of other nice combinations:- Fig and pomegranate,  Apple, pear and cinnamon, Apricot and peach. Happy baking 🙂

Paleo Coconut Fruit Tarts
Prep time
Total time
Serves: 6
  • 100gm (1 cup) almond meal
  • 100g (3/4 cup) coconut flour
  • 60g (1/2 cup) arrowroot flour
  • 2 teaspoons of freshly grated lemon rind.
  • 210ml coconut oil, chilled
  • 6 tablespoons of honey(you can also use rice malt syrup)
  • 2 eggs lightly whisked
  • 250gm of coconut yogurt (bought or homemade)
  • 1 punnet of fresh strawberries, sliced in half
  • 1 punnet of fresh raspberries, sliced in half
  • ¼ cup of fresh blueberries
  1. To make the sweet pastry, mix the almond meal, coconut flour and arrowroot in a bowl. Cut the coconut oil into small pieces and use your fingertips to work it into the almond meal mixture to form crumbs. Add the coconut sugar or honey and egg and mix to form a dough. Transfer to a surface dusted with arrowroot and knead until smooth (the dough will be slightly sticky. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until it is firm enough to roll out.
  2. Preheat the oven to 160 degrees celcius and grease 12 7.5cm flan tins with coconut oil
  3. Place the dough between two sheets of baking paper and roll out until 5 mm thick. Place back in the fridge for 5 minutes to chill a little, this will make it easier to cut.
  4. Remove the top layer of baking paper, using 9cm round cutter, cut out 10 rounds.
  5. Line the flan tins with the pastry rounds.
  6. Place the tins on a baking tray and bake for 10 -15 minutes, until they are golden.
  7. Set aside to cool before removing from the tins and placing on a wire rack to cool completely.
  8. Once cooled, fill with the coconut yogurt and top with mixed berries.
  9. Drizzle the top with a little honey or rice malt syrup.
  10. Store in the fridge.
  11. These will last 2-3 days in the fridge.

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