Fruit Tarts with Coconut Pastry Cream & Pistachios

Parmesan-Crumbed Lamb Cutlets

Stone Fruit Tarts with Coconut Pastry Cream & Pistachios:


Assorted Fresh Fruit (Winter use fruits like: Strawberries, Raspberries, Blueberries/ Summer use fruits like: Cherries, Peaches, Red Currants)

Coconut Pastry Cream (See Below)

  • 1 ½ Cups Gluten-Free Baking Mix (See Below)
  • ½ Cup Almond Meal
  • 6 Tablespoons Unsalted Butter (Softened)
  • 1 Cup Confectioner’s Sugar
  • 1 Large Egg
  • ¼ Teaspoon Sea Salt
  • Pistachios (Chopped)

Gluten-Free Baking Mix:

  • 2 ¼ Cups White Rice Flour
  • 1 ¼ Cups Brown Rice Flour
  • 1 Cup Tapioca Flour
  • 2 Teaspoons Xanthan Gum

Whisk everything together in a bowl and store in an airtight container.

Coconut Pastry Cream:

  • 1/2 Cup Unsweetened Coconut Milk
  • 1/2 Cup Regular Coconut Milk
  • 1 1/2 Tablespoons Corn Starch
  • 3 Tablespoons Fair Trade Cane Sugar
  • 1 Large Egg
  • 1/4 cup Coconut Puree
  • 3 Tablespoons Cold Unsalted Butter (Cubed)


Preparing The Dough:

In a food processor combine butter and confectioner’s sugar together until fluffy, 2 minutes.

Add egg and sea salt and process for another minute or so.

Add gluten free baking mix and almond meal, pulse just until combined.

Dump bowl onto a work surface and knead to form a ball.

Form dough into a log and chill for 4 hours.

Baking Tart Shells:

Cut dough into thin slices and press into tart shell mold. *Left over tart dough can be frozen for impromptu tarts later!

Poke the dough with a fork in order to keep the dough flat and prevent large blisters from forming. Chill for 30 minutes.

Bake shells in the Baking Oven for 12-13 minutes or until edges start to turn golden.

Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.

Coconut Pastry Cream:

Place coconut milk in a small sauce pan and bring just to a boil on the Boiling Plate.

Meanwhile, whisk together corn starch and sugar in a bowl.

Beat in egg until incorporated and sugar is dissolved.

Slowly pour hot coconut milk into egg-sugar mixture while whisking.

Return mixture to saucepan and bring to a gentle boil, whisking constantly.

Once coconut mixture thickens strain through a fine mesh sieve into a clean bowl.

Stir in coconut puree and cold butter until incorporated.

Cover cream with a piece of plastic wrap directly on the surface, chill.

Assembling Tarts:

Spoon a layer of coconut pastry cream into each tart and arrange fruit; sprinkle with chopped pistachios. Once tarts are assembled they should be eaten as soon as possible.

Recipe and Images: Inspiring The Everyday