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SCD/Paleo Raspberry Tartelettes

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5 from 3 reviews

  • Author: Lila Ruth
  • Total Time: 50 min plus setting time in fridge
  • Yield: 3 tarts 1x



For the tart shells:

  • 2 cups almond flour (Bob’s Red Mill)
  • 1/3 cup coconut flour
  • 1.5 teaspoons gelatin
  • 1/4 teaspoon salt
  • 1/4 cup butter, cubed
  • 1 egg yolk (yolk only)
  • 1/3 cup water

Custard filling:

  • 1 +1/4 teaspoons gelatin
  • 1/8th teaspoon salt
  • 1 cup full fat coconut milk
  • 2 tablespoons honey
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon melted butter
  • 1 egg yolk (yolk only)
  • 2 containers of fresh raspberries
  • mint leaf for garnish if desired


  1. Preheat oven to 350 degrees.
  2. Start with your tart shells. In a large bowl, whisk together almond flour, coconut flour, gelatin and salt. Cut butter into flour with a pastry cutter. Add egg yolk and water. Combine by hand until dough forms. Dough will be sticky. Scrape the dough off your hands and wash. Dough will thicken slightly during this short time. Now form your dough into a ball.
  3. Place a sheet of parchment paper onto a cookie sheet. Divide your dough into 3 small balls on the sheet pan. (If you’d rather not make the tart shells by hand, you can spread all of your dough into a pie pan, making sure it only comes half way up the sides so that it is shallow, like a tart).
  4. Using the directional photos in the post above as a guide, start with your first tart. Place a dish of water next to you-you can dip your fingers into it, this will make forming the tarts easier and like working with clay.
  5. Curve your hand around the dough and use your other hand to flatten it and then bring up the sides (wall) of the tart. Dip fingers into water and shape dough into tart shape-again it’s like clay, you can mend and smooth any cracks with a touch of water. Shape the remaining two tarts and place the cookie sheet into the preheated oven. Bake for 20 minutes and remove from oven to cool completely. You can throw them in the fridge to cool faster if you like.
  6. While you’re waiting for your tarts to cool, start on your filling:
  7. In a medium/large bowl, whisk together the little bit of gelatin and salt. Slowly add in coconut milk while whisking. Then add vanilla, egg yolk and melted butter. Whisk again until smooth.
  8. Pour into a medium sized pot, making sure to scrape down the bowl with a spatula–you want to make sure that all of the gelatin is in with the liquid.
  9. Cook at medium heat-whisking frequently until you reach a light boil. Let it boil lightly for 15 seconds or so. Remove from heat and let liquid cool COMPLETELY. Give it a stir every 5 minutes until cool.
  10. Pour your cooled liquid custard equally into each cooled shell. Place raspberries in the tarts and carefully transfer your pan to the freezer for 1.5 hours. (Or refrigerator for 6-8 hours).
  11. Use a thin spatula to pick up tarts and transfer to dessert plates. Garnish with mint leaf, serve and enjoy!!
  • Prep Time: 25 min
  • Cook Time: 25 min