Paleo Chocolate Crust Custard Tarts [Gluten free, Grain free, Dairy free]

With the festivities almost upon us, I needed to come up with a real treat for our Christmas lunch. What can be better than a chocolate crust, plus custard, plus fresh berries!? And all 100% PALEO!


Yes, that’s right – a chocolate crust, a creamy custard filling, and still guilt-free! Now, I started adding things to a bowl and figuring it out as I went along so it took me about 30 minutes or so, but this is a pretty straight forward dish. If you haven’t noticed, I’m all for easy recipes that are delicious and look great! This one certainly fits the bill. There are a few steps but it is a once a year kinda thing (we’ll see!) and it is for a special pudding so it’s well worth it!

(I also found that snacking on the crust dough that was left over was highly satisfying!!)

Since there are two parts to this whole process, let’s deal with one at a time. I started with the crust – which, by the way, was meant to just be me making a batch of chocolatey cookies for Santa – yes, that’s right, for SANTA, because when he visits this household, it’s all paleo cookies and almond milk for him! It was only after mixing the dough that I decided to make these into some sort of tart. My process isn’t exactly well thought out ! Also, because this was a small amount for experimentation, I made 3 good sized individual tarts in ramekins. You can double or triple the recipe for one big tart.

(Back to those cookies I was after – the crust could easily be made into chocolate cookies. Just FYI 😉 )

Recipe for Paleo Chocolate Crust Custard Tarts

Yield: 3 individual tarts

Prep time: 15 minutes

Cooking time: 30-40 minutes (for both parts)

What you need 

For the crust

1/3 cup almond flour

3 tblspns coconut flour

1 heaped tspn raw cacao powder/cocoa powder (add a bit more if you want it more chocolatey)

1 tblspn date paste/raw honey

1 tblspn macadamia nut butter

1 tblspn melted butter

Pinch salt

For the custard filling

3/4 cup coconut milk

1 tblspn date paste/raw honey

2 large eggs

Few drops vanilla extract

What you need to do

For the crust: 

1. Preheat oven to 180°C.

2. Mix all the ingredients for the crust together in a bowl. Lightly grease ramekins/baking dish. Press mixture into ramekins (if making one tart, then press into baking dish).*


3. Place into oven and blind bake for about 7-10 minutes.

4. Remove from oven, turn down oven temperature to 150°C.

*If you’re making this crust as cookies instead, then just form into cookies and bake! 

For the custard:

1. Add coconut milk and date paste/honey to a saucepan. Heat over a medium flame.

2. In a mixing bowl, whisk eggs and vanilla.


3. When the milk mixture has just boiled, remove from heat. Add SLOWLY into egg mixture, whisking continuously. It is imperative that you add the milk very slowly so as to not land up with scrambled eggs!

4. Place ramekins/baking dish into a larger baking dish. Carefully pour boiling water into large dish until the water is covering just half of the outside of the ramekins. (Create a bain marie essentially.)


5. Pour custard mixture over crusts. Carefully place into oven (beware the hot water! Steady hands!!). Bake for 20-30 minutes – keep an eye on it after 20 minutes as you don’t want to over cook the custard as it will lose its smooth texture.


6. Once done (set, slightly wobbly, still smooth!), remove from oven (again, remember the water!). Allow to cool slightly, remove ramekins from water and then refrigerate for a cold pudding, or serve warm.

7. Garnish with whipped coconut cream and fruit (or even as is). Done!


These are just sublime. Just the right amount of sweetness and decadence to be a really special dessert. Which it certainly is. Don’t tell anyone it’s paleo and no one will guess – I promise you. Enjoy!

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Please note: if you’d like to use and share my recipes, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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