Custard Tarts

by Collette White | June 26, 2017
Good Afternoon! Happy Tuesday, I hope this finds you all well. We are all great here. School holidays have gone back today for my four children which means catching up on work and, of course, part of this is getting you all a yummy recipe I have (not so) patiently been waiting to share! I hope you love this one as much as we do! Please let me know!


1 tspn coconut oil (approximately)

2 cups raw cashews (300g)

1 cup raw macadamias (150g)

12 medjool dates – seeds removed (230g)

2 eggs

¼ cup dry sweetener of choice * (40g)

¼ cup tapioca flour (30g)

2 tspns vanilla essence *

2 cups milk *

pistachios or nutmeg (to place on top)


Preheat oven to 190c. Then, using the coconut oil, grease a 12 hole muffin tray well and set aside.

Place the cashews, macadamias and dates into a food processor and blitz on high until combined, broken down, sticky but still slightly crunchy (this time depends on each food processor)

TMX: Speed 8 / 40 seconds

Bake in preheated oven for 10 minutes or until nice and golden, then set aside until cool to touch.

Meanwhile, make the custard.

Place the eggs, sweetener, tapioca and vanilla into a saucepan (NOT on the stovetop) and whisk until thoroughly combined.

Place the mixture on the stovetop on a medium-high heat. Add the milk in a steady stream, whisking the entire time.

Whisk for 5-6 minutes over the medium-high heat or until the custard thickens. Do not allow the mixture to boil!

TMX: Place eggs, sweetener, tapioca, vanilla and milk into the bowl. Cook on Speed 4 / 90c / 7 minutes.

Using a sharp knife, carefully remove the tart cases from the pan (see notes), and place the cases onto a large plate or container. Pour the custard into the tart cases. Sprinkle with chopped pistachios and nutmeg or topping of choice.

Allow the tarts to sit at room temperature for 1-2 hours. Enjoy Custard tarts then (you may need a plate and spoon / fork) OR place in the fridge to set further before enjoying.


  • Dry Sweetener of choice eg rapadura, coconut sugar, brown sugar, white sugar
  • The darker sugars eg rapadura will have your custard taste a little like caramel also! Yum!
  • Milk of choice eg I use rice milk due to my intolerances, however, you can use whichever milk you prefer
  • You can swap the vanilla essence for 1 tspn vanilla bean paste
  • Store in an airtight container in the fridge for 2-3 days
  • Be sure to grease your muffin tins well with the coconut oil. Then once it is time to get them out simply place a sharp knife gently down one side, then the other side and they will come out easily

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,