Strawberry Tart (Grain-Free, Gluten-Free, Paleo)

Grain-Free Strawberry Tart via #paleo

I’m happy to announce a new grain-free cookbook is in the works (update: The book, The Grain-Free Family Table was released on November 14th, 2014)! Thanks to my amazing agent, Meg Thompson, I’m signing with William Morrow and looking forward to working with Cassie Jones, the very talented editor. I’m thrilled and so thankful for this opportunity!

For the next several months I’ll be creating, testing and writing recipes for the new book. I’d love to know what you want to see in the book. Any specific recipes? Particular tips or topics? This book is for you, so I’m open to any ideas! Please let me know in the comments below.

The entire process has taught me to be truly thankful no matter the circumstances. More than three years ago, we moved to an Air Force base in the remote desert of Southern California. I had recently been diagnosed with Hashimoto’s disease after an amalgam filling removal gone bad. I was spiraling into depression and honestly didn’t know which way to turn. Through the help and support of my family, and my amazing nutritionist Kim Schuette, I was able to slowly reverse the disease and am now wanting to shout from the rooftops that a disease doesn’t have to define your life. You can overcome, and food can play an incredible role in your health.

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The Air Force will send us back to northwest Florida next month. I’m going to leave California feeling like a new woman and so thankful for the opportunities ahead.

Grain-Free Strawberry Tart via #paleo

This recipe is adapted from Deliciously Organic, my first cookbook. A few months ago, I released the grain-free substitutions for Deliciously Organic, providing more ways to cook unprocessed, delicious meals, even for those avoiding grains. The shortbread crust is layered with bittersweet chocolate, a layer of pastry cream and then sweet, ripe strawberries. A fitting dessert for a celebration like this!

Strawberry Tart (Grain-Free, Gluten-Free, Paleo)

Serving Size: Serves 8

Strawberry Tart (Grain-Free, Gluten-Free, Paleo)

As with all desserts, it's best to consume in moderation.


    For the crust:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup coconut sugar, maple sugar or sucanat

  • 1/2 teaspoon unflavored gelatin
  • 1 teaspoon arrowroot

  • 3/4 teaspoon Celtic sea salt
  • 8 tablespoons unsalted butter, cold, cut into tablespoons
 (or 6 tablespoons cold coconut oil)
  • 4 ounces bittersweet chocolate, finely chopped (I prefer Trader Joe's or Equal Exchange because they don't contain soy)
  • For the pastry cream:

  • 1 1/2 cups coconut milk (not to be confused with "coconut beverage"), I prefer Native Forest or Natural Value
  • 5 large egg yolks

  • 1/3 cup coconut sugar or maple sugar

  • 3 tablespoons arrowroot
  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter
 or coconut oil
  • 1/2 teaspoon almond extract
  • 24 large strawberries, tops cut off and hulled
1 ounce bittersweet chocolate, melted


Preheat oven to 350ºF and adjust rack to middle position. Butter a 9-inch tart pan. Place almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and pulse 10 times to combine and then process until mixture forms a dough. Press dough on bottom and up sides of tart pan. Place tart pan on top of a baking sheet. Bake for 12 minutes, or until just turning golden brown. As soon as the crust comes out of the oven, sprinkle the chocolate over top. Let the chocolate sit for 3 minutes and then using an offset spatula, spread melted chocolate evenly over crust. Cool for 15 minutes, then place tart in the refrigerator.

Pour the coconut milk into a medium saucepan and bring to a simmer. Meanwhile, place the yolks and sugar in the bowl of a standing mixture. Using a whisk attachment, whisk mixture on medium-high for 3 minutes until very thick. Reduce speed to low and add arrowroot. Whisk until incorporated. With mixer on low, slowly (very slowly) add the hot coconut milk to the egg mixture. When all of the coconut milk has been added, pour the coconut milk/egg mixture into the saucepan and heat over low heat. Whisk constantly until mixture forms a thick pudding. Remove from the heat and stir in the vanilla, butter, and almond extract. Pour pastry cream into a large bowl. Place a piece of parchment paper directly on the pastry cream (this will prevent it from forming a skin). Chill for about 45 minutes.

Pour cooled pastry cream over the chocolate in the tart pan and spread evenly. Chill for about 3 hours. Place strawberries cut-side down on top of pastry cream, drizzle with melted chocolate. Serve.

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  1. Monika

    Congrats on the new cookbook deal! I look forward to your recipes. I recently was diagnosed with Hashimoto’s and I’m determined to get healthy by changing my lifestyle (diet, stress, etc). My regular physician wanted to put me on hormone replacement and looked at me like I was crazy when I told her that I wanted to try and change my diet before I consider hormone replacement. Now, I’m determined to prove her wrong! I really enjoy your posts and recipes and love your beautiful photos! I must say, your photos are what get me to try these recipes! Thanks for all your posts. And I’m so happy that you’ve been able to get yourself well. That is wonderful!

    • Deliciously Organic

      Thank you for the kind words. I’m sorry to hear of your health issues, but I’m so glad you are looking for ways to heal through food and lifestyle. If you ever have any questions, please feel free to write! :)

  2. kelley

    That is great news! I love your first cookbook so I know this one will be just as awesome
    I have made tremendous changes in my diet thanks to you and your blog. I have rheumatoid arthritis and have seen much improvement since the diet change. I will never go back to my old eating ways. Now I’m trying to ease my husband and 2 four yr old boys into cleaner eating. Thanks again!

      • Shawn

        Love the idea. Ideas with natural sugar alternatives- honey, syrup or even coconut sugar. I can’t wait to be more creative with all the different flour types out there. I need tips and tricks for how each kind (arrowroot, millet, etc) bake and cook up differently.

  3. Congrats on your new cookbook – can’t wait! Prayers that your move back to FL goes smoothly. I grew up in the Tampa Bay/Clearwater area and live right here in Southern California! It would be so fun to meet you before you move! And last, but certainly not least … praise the Lord that He has blessed you with healing, yet another wonderful thing we have in common! Lots of love in Christ, Kelly :)

  4. Sarah Bates

    This looks absolutely amazing and I can’t wait to make it! Also, congrats on your new cookbook! I love your first one, you have taught me so much, and I can’t wait for the next one to come out! :)

  5. Couldn’t be happier for you! We’ve found that inviting large families over for breakfast is the best way to get together in large groups. Everyone is happy and full of energy, even the babies, and there is plenty of time to relax after the meal while the kids run around. Trouble is, there aren’t a lot of breakfast ideas for grain free folks. My request is for grain free breakfast recipes for large(er) groups, especially make ahead options. Oh, and larger families need recipes and meal plans for lunch and dinner too! :)

    Looking forward to the new book!

  6. Karen

    Carrie – I am so excited for you and all you are accomplishing…website and cookbooks…amazing! I can’t wait for the New Grain Free cookbook. Your recipes have been a lifesaver in our family, with me on GAPS and our son having health issues, I always know I can find something to appeal to all of us. I have gotten so much use out of my Deliciously Organic Cookbook and now that I have the updates for grain free, I use it even more. That was a great feature to add!

    I hope you will include your one size fits all recipe for grain free waffles/cake, I think that is by far one of the most versatile recipes you have created. I have adapted it to use for pineapple upside down cake, cupcakes, strawberry shortcake, and all with amazing results! Have you thought about SnickerDoodles? one of our favorites, I’ve tried to create a grain free option, not successfully, but I’m sure you could do it!


    • Deliciously Organic

      Thanks, Karen. It’s been so fun to get to know you via this blog! :) I’m so glad the recipes have been helpful for you and your family. I have a snickerdoodle recipe on the list. :)

  7. Hi Carrie,
    This is such Exciting news and Congratulations!! I was actually thinking about you the other day.. I know this is totally off the subject, but my husband and I have seen are Pantry shrink ( which is a good thing ) but being we live in Earthquake Country we have always had a Food Pile in the case of an emergency. However the foods that we have kept on hand are anything but nutritious, though they do have a long shelf life. Being on a whole foods diet we were wondering how we could better equip ourselves in the case of an emergency and having foods that would not only last but be nutritious. Have you ever done a post on this or would you consider doing one if you already haven’t 😉
    Thank you again for EVERYTHING!!!

    • Deliciously Organic

      That’s a great idea. I’ve thought about that topic many times. We currently live in Earthquake Country and will be moving to a location with storms and possible hurricanes. I’ll put that on my list for a future post. Thanks!

  8. Carrie, this tart looks absolutely FABULOUS!! More fabulous, however, is the news of your improved health…and your book deal. I am SO excited and happy for you!
    Today (April 2, 2013) has been named by me as my “do or die” day. After 20 years of yo-yo dieting without success, I had gastric bypass surgery in 2001. It changed my life forever…in good ways and bad.
    Without going into detail here, I’ll fast forward to today. I’ve regained 50 of the 150 pounds that I lost after the surgery. I had a hysterectomy last August in an effort to put a stop to the Pernicious Anemia that was slowly killing me. It did cure me… but the old food addict in me took over and my weight has ballooned.
    I’m majorly addicted to carbohydrates and I don’t believe that I’ll do well eliminating them entirely, but going partially grain and sugar free will help immensely. I have horrible osteoarthritis and can’t even walk up or down a flight of stairs without pain, so I’m in for a battle to lose this excess weight. I’m joining a gym tomorrow….
    I’d LOVE to see recipes that are low in carbohydrates, not just specifically grain-free. THANK YOU!

    • Deliciously Organic

      I’m sorry to hear of your health issues, but glad you are looking to healthy food and lifestyle changes. They can make such a difference! I’m excited to hear about your journey! Please let me know how you progress! :)

  9. Corinne

    Congratulations on the book deal! We do cook/bake grain-free in our home and I would like to do much more, but I haven’t been too impressed with the flavor. The baked goods all seem to taste the same no matter what additions are added. I made your grain free blueberry scones and they oozed all over the pan and tasted bland like all the other almond flour recipes I have tried. (“Epic fail” said my kids!) Maybe that is the way it is with almond flour, or maybe it’s me. You asked what we would like to see in your book so here goes; my request for your book would be to tweak the recipes so they aren’t “typical” of grain free textures and flavors. Big request, I know! I truly appreciate your recipes and all the time and effort you put into healthy cooking/baking and sharing this knowledge with the world.
    With that said, I will attempt the grain-free strawberry tart recipe. It looks awesome!

  10. Maria

    Looking forward to the new cookbook! I always find it helpful when “tips” are included with recipes. Especially when working with new kinds of flours and ingredients that I am not use to working with. For example indicating that the mixture should on the thick or thin side or if I should keep a close eye on something because it cooks quickly or is able to burn easily due to a certain ingredient in the recipe, etc.

  11. Deana in No. CA

    Congratulations! This cookbook is the kind we need more of to improve our family’s health. My husband was recently diagnosed with diabetes. I have had liver trauma. In recent years, after much research, we are trying to eat organic, whole foods with an emphasis on vegetables, whole grains, lean meats, low dairy – not low fat, just not as much, and low GI sweeteners (honey and maple syrup) when we want to have dessert. Grain free works great with us, but I haven’t been able to create a deliciously light pancake or biscuit. Muffin recipes are something I could use more of too. Thank you – I’m looking forward to adding your cookbook to my collection.

  12. Season

    This looks so good and right in time for spring. When I read that you were moving back to Northwest Florida and your husband is in the Airforce it brought back memories. When my husband and I first got married he was stationed at Hurlburt Field AFB right next to Eglin AFB and we have so many good memories from there. Good luck in your move and enjoy that Florida sunshine! Now I have to go look up your grain free waffle recipe.

  13. Heather Elizabeth

    Congratulations Carrie! So excited for you…and for us, your readers! Another cookbook to look forward to from you. Making the switch to real food and convincing my family of its merits and benefits…AND that it can be delicious too has been a much easier and enjoyable task thanks to your wonderful recipes and suggestions. I have been wanting to try moving us more towards grain-free menus and look forward to how your cookbook will again assist the transition in a palatable and pleasing way. Thank you in advance – and blessings on you as you make yet another move.

  14. Alynxia

    Congratulations on the new cookbook and your recovery!

    What would you recommend as a replacement for the coconut flour and coconut milk for those of us poor souls who are both Paleo AND highly allergic to ALL coconut and palm products?

    • Deliciously Organic

      You could use raw cream in place of the coconut milk (if you’re OK with eating raw diary – I know some who prescribe to the Paleo diet do and some don’t). For the coconut flour, I’d add 1/4 cup additional almond flour to the crust. The crust might be a tad bit more crumbly than originally intended, but it will still make for a great foundation for the tart!

    • Deliciously Organic

      As long as the chocolate doesn’t contain butter, then it’s considered Paleo. (cocoa butter comes from the fat of the cocoa bean) From all of the literature I’ve read, butter is a healthy part of a Paleo/Primal diet (as long as it comes from grass-fed, organic cows). Here’s an interesting post that the Whole9 wrote on this topic:

  15. Rebecca Miller

    I love your recipes. We can’t use any sugar and I am always looking for recipes using honey. That would be awsome! Also dairy free. Thanks for a your hard work. I have hashi’s as well. I have been at it a year now I love hearing about other peoples success stories. Please do shout from the roof tops. More people need to hear from those with success. Someday I will join ya sister!

    • Deliciously Organic

      I am trying to use raw honey or maple syrup as much as possible in any of the recipes developed. And, all recipes will have adaptations to be Paleo/dairy free! I’m glad to hear you are on the journey to reverse your disease. You can do it! I look forward to hearing your success story. Make sure and write and let me know when it happens!!

  16. Margo Hanner

    Your recipes are exceptional. Thanks so much for all your hard work. Any kind of casserole or one-dish meals would be great – oven baked and crock pot both. I use milk substitutes, but do well on raw milk grass fed cheeses. I eat nothing but grass fed beef, organic chicken and eggs. I have an organic garden for summertime organic vegetables. Eat mostly organic vegetables and fruits in the winter. I’m almost 76 and plan on staying healthy. Oh, I’m also gluten free. I’m sure your cookbook is exactly what I need.

  17. Carrie H.

    Yay! Love the recipes and in the months since your last cookbook our boys were diagnosed with autism so we’ve switched to gluten-free/casein free diets. I was so happy to already have your website as a resource. I tried the whipped coconut cream recipe this weekend, and although it didn’t work out as planned (with some searching online I found out my coconut milk had preservatives that prevented it from solidifying), it was still tasty. Stocked up on some organic coconut milk today so I’ll give it another go. We miss cheese so anything that will help us miss that less would be appreciated! :)

    • Deliciously Organic

      I’m so glad the site has been helpful to you and your family. I had the same experience the first time I tried to whip up some coconut milk. :) Thanks for the suggestion on the cheese. I’ll put that on the list!

  18. Gabe

    This looks so yummy! I can’t wait to give it a try. I love when your recipes are grain AND dairy free (or at least provide the options). I’m finding it so very easy to find plenty of grain free dessert and breakfast recipes, but struggle a bit more with finding alternatives for lunch/dinner breads and sides. I’m so excited to hear you are doing a grain free book, and hope it will include plenty of those lunch/dinner recipes.

  19. Kawi

    Thank you Carrie. You have helped more people than you realise.
    A small tweak here and there and many of your recipies become low oxalate too.
    I wish you every success for your new book and have a safe and stressfree move to Florida.

    Kawi (Australia)

  20. Jennifer

    Super excited to hear about your new book! I love using your recipes to cook healthy meals for my family and now my mom is using them in her home as well. I grew up in Pensacola and still have family there so I’m very partial to NW Florida. :) Best of wishes to you and your family as you make the transition.

  21. Nicole S.

    Congrats on the new book deal! Very exciting, I cannot wait for it. Every recipe I have tried of yours has worked out beautifully and very tasty. I recommend your blog and specific recipes ALL THE TIME! I would love to see some egg free options, as we are egg free at our house. Ideas for breakfast that are kid pleasers, and egg free treats. Your cookies are our absolute favorite, too! The chocolate chip, of course. :)

  22. Congratualtions! Can’t wait for the cookbook. Your blog is one of my favorite resources for healthy, real food recipes and the most beautifully put together. I love the photography…everything always looks so delicious!

  23. Sheila H.

    Welcome back to the coast (and, unfortunately, the humidity). I bought your first cookbook and will certainly look forward to the next. It started a new chapter of my life and I feel better than ever at 40! If you did not shop at Everman’s before, you must check it out for organic and whole foods.

  24. Renee

    This is so exciting. I love your recipes. My request would be to have to the nutrition information provided. I have diabetes as well and it would be helpful to know the carb and sugar content of the recipe. That way I could get a better idea of how much to eat rather than guessing and then testing my blood. Regardless, I’ll definitely be purchasing this book!

  25. Sherrie

    Hi Carrie
    Congratulations,you are a talented gal with many gifts to show the world. Since alot of us gals are moms, I think it would be great for a kids lunches or quick weeknight meal section.

  26. Melissa

    Congrats on the new cookbook! I look forward to the release. My request would be to have a digital format available in addition to the hardcopy. I use Plan to Eat to prepare my menu plans, and one of the e-books I purchased recently included all the recipes on that site with the purchase of the book. It was so nice to be able to quickly have access to them without having to input them all myself. I feel like a lot of the recipes I love get lost in cookbooks. It’s so nice to have them all listed on one site where I can easily search for specific ingredients or recipes and create my meal plans and grocery lists from there.

  27. Sherrie

    Congrats Carrie!! Your family is very fortunate to have you. As a mom myself, I would live to see ideas for children’s lunches or afternoon snacks/breakfast. The hardest part, lately is being creative to keep my daughter satisfied with whole foods, when she eats next to children with “typical American food” lunches. I am such a fan and trust your creative ideas. Thanks

  28. Diane

    I would like very easy instructions (most of yours already are!) I am new to eating a healthy unprocessed diet and have little to no “real” cooking skills (as in not cooking out of a pre packaged box). I have to google everything, like “folding into whipped cream, ” I don’t know how “finely” chopped differs from “rough” chopped. I am sure pictures will suffice for most of the questions… but remember some of your readers might be newbies :) I love everything I have seen so far, and I plan to use your meal plans when I return home (I am in the military and currently deployed) and I am very excited about your grain free cookbook.

    • Deliciously Organic

      Thank you for your service. :) I appreciate the suggestion. I’ll do my best to provide easy instructions especially for terms such as folding, finely chopped, etc.

  29. Megan

    Congratulations on the new cookbook! I can’t wait to see it! I would love to have gluten-free recipes that are also nut-free, so I can stop baking separate goodies for my family.

  30. Sue

    I’m curious why you post recipes like this to the Internet, yet won’t allow people to post them to Pinterest so they can refer back to them later even with full attribution to your website. It would seem that sharing your information in that forum, just as sharing it through FB or Twitter or email or word of mouth or anything else, would be beneficial to your brand and would spread the word about the positive potential of a healthy, organic, toxin-free lifestyle. Isn’t that supposed to be your goal?

    • Deliciously Organic

      I’m not sure what you are referring to. I encourage readers to pin the photos from my site with a direct link back to the site. In fact, I have Pinterest buttons on the site to make it easy for readers to pin.

  31. Becky

    So thankful that you will be putting out a grain free cookbook. I’m really looking forward to it. I have a gluten intolerance and my husband and I both have a dairy intolerance so cooking is certainly a challenge. I would second the request for some more information on how each of the types of “flours” respond in cooking and which ones are best for what types of cooking/baking. I struggle with taking the leap into baking as I’m never sure how it’s going to turn out and each flour will respond.

  32. Congratulations on the new book. So happy to see treat/dessert options like this tart.
    I was just diagnosed with MS and have started eating gluten free and refined sugar free.
    Also cutting back on all grains and dairy. I’m excited to hear and see for myself dietary
    changes really work/help!

  33. Camellia

    Hello! I have vacationed in Destin since I was a little girl. I am now visiting every year with my own family and I would love to know your favorite spots/stores for quality meats and all things organic and wonderful! Thanks

    • Deliciously Organic

      It’s a great place to vacation! :) I’m in several coops in the area, but as far as stores go, I shop at Staff of Life in Niceville (they have a good meat selection), Fresh Market (great organic produce) and the Seaside Saturday market is great for cream, butter, cheese, and other produce.


  1. […] on them, check out this awesomely zany method to make strawberry jam. Oh, and this grain-free Strawberry Tart from Deliciously Organic looks phenomenal, don’t you […]

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