(Paleo) Almond Berry Tartlets

Adapted from Against All Grains


Makes 8 tartlets (depending on the size of your molds)


¾ cup / 3.3 oz / 95 gr pecans

1 ½ cups / 5.3 oz / 150 gr almond flour (I used Wellbee’s)

¼ teaspoon fine grain sea salt

¼ teaspoon baking soda

¼ teaspoon cinnamon

½ teaspoon vanilla

Pinch of nutmeg

3 tablespoons cold coconut oil (or butter)

2 tablespoons raw organic honey

1 free-range organic egg


½ tablespoon gelatin (I used Great Lakes)

1 tablespoon water

1 cup / 250 ml almond milk (or other milk of your choice)

¼ cup raw organic honey

1 vanilla bean, seeds scraped and bean reserved

3 egg yolks

Coconut cream scraped from the top of 1 (13.5 oz) chilled can of full fat coconut milk (I used Natural Value)

3 cups mixed berries (I used blueberries and raspberries)


Place gelatin in a bowl add 1 tablespoon of water and whisk until dissolved.

In a small saucepan combine almond milk, seeds from the vanilla bean, and the bean shell and heat over medium-high heat for about 2 to 3 minutes.

In a small bowl whisk the egg yolks and honey, then slowly pour the heated milk mixture into the bowl, whisking constantly.

Return the mixture to the pan and heat for another 2 to 3 minutes while whisking the entire time.
Pour in the softened gelatin, and whisk until dissolved.

Reduce to a low simmer and continue cooking for another 5 minutes until starts to thicken and will coat the back of a spoon.

Pour the custard into a bowl and cover with plastic wrap to avoid a skin from forming.

Refrigerate until cold (a couple of hours should suffice.)

In the meantime make the crust.

Preheat oven to 350°F (180°C) and place a rack in the middle.

Place pecans in the bowl of a food processor and ground them down to a coarse flour.

Add almond flour, salt, baking soda, cinnamon, nutmeg, coconut oil, honey, egg, and vanilla and pulse until a ball of dough forms.

Divide the dough among greased molds (use molds with removable bottoms if possible) and press it into the bottom and up the sides of the molds.

Cut small circles of parchment paper and lightly press them into the bottom of each mold.

Fill the bottom of each mold with beans and bake for 8 minutes.

Remove the beans and parchment paper, and bake for further 4 to 5 minutes until golden.

Remove from the oven and let cool on a rack.

Take the cold custard from the fridge, open up the can of coconut milk and scoop the thick coconut cream (trying to keep as much liquid out the cream as possible) into the custard.

With an electric hand mixer or stand mixer, whip the custard until thick and creamy, about 3 minutes.

Divide the custard among the cooled tartlets and chill for an hour to let the custard set.

Arrange your berries then serve immediately, or keep in the fridge until ready to serve.