Mixed Berry Vanilla Bean Cream Tarts

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For the crust

For the vanilla bean pastry cream

  • 1 14-ounce can of full fat coconut milk
  • 5 eggs yolks
  • 3/4 cup maple sugar
  • 1/4 cup tapioca flour
  • a pinch salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, cut open lengthwise and beans removed with the back of a knife
  • 1 tablespoon unsalted butter or ghee

For the glaze

  • juice of 2 limes
  • 1 tablespoon water
  • 1 heaping tablespoon honey
  • zest of 1/2 lime

For the toppings

  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1/3 cup raspberries
  • 1/3 cup strawberries
  • mint leaves
  • organic powdered sugar (optional)


To make the crust

  1. Preheat oven to 325 degrees F. Grease five 4-inch tart pans. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Divide the dough evenly throughout the 5 tart pans and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides to create a slight bowl shape. Use a fork to poke holes in the crust to keep the crust from rising as it bakes. Bake crust for 15 minutes, until slightly golden brown. Remove then let crust cool completely for about 30 minutes.

To make the pastry cream

  1. Place coconut milk in a small saucepan over medium heat. Heat for about 3-5 minutes, until coconut milk begins to foam, but not boil.
  2. While the coconut milk is heating, place egg yolks and maple sugar in a mix bowl and beat with a hand mixer on high speed for about 4-5 minutes, until the yolks become thick and pale. Once thick, reduce mixer speed and add tapioca flour and salt and beat until completely combine.
  3. When the coconut milk is warm, slowly pour half of the coconut milk into the mixing bowl with the mixer on low speed. You want to do this slowly so the eggs can come up to temperature with the coconut milk without scrambling so slowly pour in a stream while mixing.
  4. When combined with 1/2 the coconut milk, pour all of the egg mixture from the mixing bowl into the saucepan with the rest of the coconut milk, and whisk constantly over medium heat until thickened. This will take about about 10 minutes constantly whisking depending on the heat. Be sure to constantly whisk throughout the process to keep the eggs from sticking to the bottom and scrambling. Once bubbles occur and mixture thickens and reduces, continue for about 1 minute more.
  5. Remove from heat and add vanilla extract and vanilla bean along with unsalted butter and whisk until combine.
  6. Fill a large bowl with ice and place a small glass bowl inside of it (this will help the cream cool quicker). Pour the pastry cream through a sieve and into the small glass bowl to cool. Use plastic wrap to cover the cream, pushing it onto the top of the cream to keep it from getting a skin on it while it cools in the fridge. Place in fridge to cool for about 15-20 minutes. It should be COMPLETELY cooled before using.

To build the tarts*

  1. Whisk together the ingredients for the glaze. When both the crusts and cream are completely cool, begin to fill each tart with 1-2 tablespoons of the cream.** Remember that you will be adding the weight of the berries so be careful with spilling over. Then add the berries however you prefer to decorate them on each tart. Cover the whole tart with berries or just the side like a did. Use a spoon to pour some of the lime glaze on top of the berries then garnish with mint leaves and a sprinkling of powdered sugar for a little extra glam, if you prefer.
  2. Eat up, you lovely, hard working person! You did it!


*Build the tarts right before serving. These don’t store incredibly well since the cream gets a skin on it and turns a yellow color. So wait until you’re about to serve these, then build them!
**Remember, you’ll have leftover pastry cream (about 3/4-1 cup), keep that for my Vanilla Berry Cupcakes with Vanilla Bean Pastry Buttercream!

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