Lemon-Infused Coconut Almond Tart with Mixed Berries
A refreshing tart with a coconut-almond crust, a zesty lemon curd filling, and a burst of fresh berries on top. This italian-inspired desserts ready in about 45 minutes layers almond flour, coconut flour, (melted) unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup (melted) unsalted butter
- 2 large egg whites
- 3 tbsp lemon juice
- 1/2 cup granulated sugar
- 3 egg yolks
- 3 tbsp (melted) butter
- 1 cup fresh mixed berries
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, mix 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup melted butter, and 2 egg whites. Press into a 9-inch tart pan and bake for 12 minutes until firm. Let cool.
- Step 2: In a saucepan, whisk 3 tbsp lemon juice, 1/2 cup sugar, and 3 egg yolks. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 3 tbsp melted butter until smooth.
- Step 3: Pour the lemon curd into the cooled crust. Chill for 1 hour. Top with fresh mixed berries and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Coconut Almond Tart with Mixed Berries take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Infused Coconut Almond Tart with Mixed Berries?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Infused Coconut Almond Tart with Mixed Berries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Infused Coconut Almond Tart with Mixed Berries for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Infused Coconut Almond Tart with Mixed Berries?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
