Gluten Free Choc Mint Custard Tart
Cook time
Total time
Recipe type: Dessert
  • Ingredients (base)
  • - 3 cups of almond/nut meal (if making fresh I used a combination of almonds, cashews and pepitas)
  • - 100g unsalted butter (or coconut oil for dairy free)
  • - 80g rice malt syrup
  • - 1 egg
  • Ingredients (filling)
  • - 6 eggs
  • - I tsp of vanilla powder
  • - 80g rice malt syrup
  • - ¼ cup arrowroot
  • - ⅓ cup cacao powder
  • - 600g coconut cream (Ayam brand works best)
  • - 10 drops of Doterra Peppermint oil (or Wild Orange for Jaffa)
How to
  1. Preheat oven to 180 °C.
  2. Place all base ingredients in thermomix bowl or food processor and mix for 20 seconds on speed 7 (or until combined).
  3. Wrap in cling wrap and refrigerate for 20-30 minutes.
  4. Start on the filling: place all filling ingredients in thermomix bowl and cook for 7 minutes at 80°C on speed 4.
  5. Add in peppermint oil and then blend for 4 seconds at speed 6.
  6. Pour out into another bowl straight away to prevent further cooking. Set aside.
  7. Back to the base: Roll out dough in between 2 sheets of baking paper (mixture will be quite sticky).
  8. Transfer rolled out dough into a lightly greased (coconut oil works well) loose base tart dish.
  9. Line case with baking paper and fill with rice or baking beads and blind bake for 10 minutes.
  10. Remove rice/beads and baking paper and bake for a further 5-10 minutes until lightly browned.
  11. Set aside to cool.
  12. When the base has cooled, fill with custard and decorate with fresh berries.
  13. Refrigerate overnight to allow to set
Tips and Variations
- As mentioned above, make the day before serving.

- Note the dairy free option for the base
- Honey (a good quality raw one) could be substituted for rice malt syrup if you prefer (note this would be a higher fructose tart). I would use much less grams than the rice malt syrup amount so you may need to alter the wet/dry quantities.
Recipe by LoulouZoo at