AIP Berry Tart

This summer berry tart is the perfect dessert for berry season. It is AIP, paleo, gluten and dairy-free and refined sugar-free.

AIP Berry Tart

Hands up if you love a piece or two of a freshly, homemade berry tart! It is one of my favorite summer desserts and will make any table at a gathering look beautiful. I mean look at it, it is such eye candy! This recipe is easy to make and a must-try for berry season.

So grab a pint or two of your favorite berries and make this tart. Or even better, make it a weekend getaway and visit an organic local farm for some berry picking. I used raspberries and blueberries for this recipe, but feel free to try it with blackberries, strawberries, or red currents as well. This recipe is gluten and dairy-free, Paleo and AIP compliant.

Ingredients in AIP Berry Tart

  • arrowroot flour
  • tapioca flour
  • coconut flour
  • salt
  • leaf lard
  • coconut oil
  • honey
  • vanilla extract
  • coconut milk
  • lemon juice
  • gelatin
  • berries

Get Organic Berries

Since humans are not the only ones who love berries, they tend to be heavily sprayed with pesticides. It is therefore important to opt for organic berries. For tips on how to store berries check out this article. Add as many berries as you like and feel free to change the combination of the berries to your liking.

What Kind of Tart Pan Do I Need?

You will need a 10-inch tart pan for this berry tart recipe, alternatively, you could also make smaller tartlets.

More AIP Berry Desserts

If you love this recipe, please rate it and leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram.

Happy baking


Summer Berry Tart

This summer berry tart is the perfect dessert for berry season. It is AIP, paleo, gluten and dairy-free and refined sugar-free.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings 10 people


For the crust

  • 1 cup arrowroot flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 pinch salt
  • 1/4 cup plus 1 Tbsp pastured baking lard (leaf lard)
  • 1/4 cup coconut oil
  • 1/4 cup honey (raw, local)
  • 2 tsp vanilla extract (alcohol-free on AIP)

For the filling

  • 1 can fullfat coconut milk (additive free for AIP, simply coconut and water)
  • 1 Tbsp vanilla extract (alcohol-free for AIP)
  • 1 Tbsp fresh lemon juice (1/2 lemon)
  • 2 tsp honey (raw, local)
  • 1 pinch sea salt
  • 1 Tbsp gelatin powder
  • 2 Tbsp water
  • 12 oz. raspberries (approx. 3 cups)
  • 1 dry pint blueberries (approx. 2 cups)


For the crust

  • Combine arrowroot, tapioca and coconut flour in a medium bowl. Add salt and mix. In a separate bowl combine lard, coconut oil, honey, and vanilla extract. Mix until smooth. Add the flour mix to the wet mix and stir. Use your hands to form a smooth dough.
  • Preheat oven to 350 degrees. In the meantime press the dough into a 10-inch tart pan. Make sure it is even all around. Pierce with a fork a couple of times.
  • Bake for about 12 minutes or until golden brown. Let cool off.

For the filling

  • In a medium bowl combine coconut milk, vanilla extract, honey, lemon juice, and sea salt.
  • Combine gelatin powder and water in a small saucepan and let it bloom for a minute. Place the saucepan on the stove and heat on low heat until the gelatin has melted. Add the coconut milk mixture and stir to combine. Leave on low heat until there are no clumps left. Pour the mixture back into the bowl and let it chill for about 20 minutes in the fridge.
  • Once the filling starts to harden a little bit pour it into the tart. Add berries on top and chill for another 20 minutes in the fridge.
  • Enjoy!


  • Feel free to add more berries if you like your tart very fruity.
  • Leaf lard or baking lard is best suited for baking because it has a pretty neutral flavor.
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  1. Kelly

    Any other item I can substitute the lard with? Palm shortening?

    1. Hi Kelly. I have never tried it but it could be an option. I have tried with more coconut oil instead which works but is a bit more crumbly texture-wise. Let me know how it goes 🙂

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