Mel Christensen

Mel Christensen

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Clean Apple & Custard Tart - Gluten Free, Dairy Free, Refined Sugar Free


Clean Apple & Custard Tart

 Gluten Free, Dairy Free, Refined Sugar Free


Coconut Flour Tart Shell:

– Makes enough for one large 24 cm pie crust.

  • 3 tbsp extra virgin coconut oil
  • 2 tbsp raw honey
  • 2 large eggs
  • 50g coconut flour, sifted
  • 50g almond meal/flour
  • 1/8 tsp salt


  1. Preheat oven to 190C.
  2. In a medium bowl or food processor, combine all ingredients until a nice pliable dough is formed.  Add more wet or dry ingredients if you have not yet achieved this.
  3. Press the dough mixture into a springform tin or pie dish using back of a large spoon. (If you are finding that your spoon is sticking to the dough, place another piece of baking paper on top of the dough and press spoon onto that – much easier and less messy ;-))
  4. Bake for 15-20 minutes or until starting to brown. (No need to blind bake – Yay!)
  5. Remove and stand to cool whilst you prep your Apple Custard Filling


Apple Custard Filling:

  • 10g gelatine leaves soaked in cold water for 5 minutes
  • 2 tbsp lemon juice
  • 250ml pure apple juice
  • 3 tbsp coconut cream
  • 125ml  100% pure maple syrup (or rice malt syrup/agave nectar/raw honey)
  •  4 tsp arrowroot (AKA tapioca starch)
  • 5 egg yolks
  • 1tsp vanilla
  • Pinch cinnamon


  1. Take your soaked gelatine leaves out of cold water, squeeze dry and place in small bowl with 1/3cup boiling water. Stir to dissolve and set aside.
  2. Gently warm apple and lemon juice, and maple syrup in pan. Turn off heat.
    Mix arrowroot and coconut cream to form a paste. Add this to the lemon juice mixture in pan with dissolved gelatine and stir in.
  3. Whisk egg yolks in bowl, and then slowly whisk in the apple/ lemon juice mixture.
    Stir the mixture CONSTANTLY over medium heat ‘til it becomes thick. (Don’t take your eyes off it – just keep mixing it until it is a smooth and thick consistency).
  4. Taste your custard now.  I like it at this level of sweetness but if you like it sweeter, add more maple syrup of Natvia if you prefer to achieve desired sweetness.
  5. Pour the custard into your cooled tart shell and refrigerate whilst you prepare topping:

Apple & Honey Topping:

  • 2 Medium or 3 small Fuji apples
  • 1 tbsp of warmed honey for glazing
  1. Core apples and slice finely (Leave skins on).
  2. Steam sliced apples for 2 minutes in a knotted freezer bag in microwave or on the stovetop.  When cool enough to handle, place them on top of your cooled tart (as pictured).
  3. Dip a pastry brush into your melted honey and brush the top of the sliced apple as a glaze.
  4. Pop your tart back into the fridge until serving time.
  5. For added decadence. serve topped with my Lovely Lemon Coconut Custard as seen below 😛 (