I can’t think of a better way to awaken spring, than with Strawberries! These non-dairy, coconut custard tarts, layered with strawberries are just the right portion of a sweet treat to get your imagination spiraling for all the other things we love in spring time.

Mason jar lids are the secret to all my tart making, sweet or savory. They are easy to use, affordable (a box of 12 sell for about the same price as a single ceramic tart pan), and the portion is just enough for about three bites. No guilt later!


Pastry Ingredients

Makes 12 tarts

  • Butter – 1 stick, cold
  • Flour – 1 ¾ cup, plus more for rolling surface
  • Sugar – 2 tablespoons
  • Salt – ½ teaspoon
  • Egg – 1, fork whipped
  • Water – about ¼, cold
  • Strawberries – 12 to 15, greens off, and sliced into thin slices, keeping the shape of the strawberry in place.
  • 12 Mason jar lids – taking care to flip the insert part of the lid over so that the metal part becomes the bottom of the tart pan, and not the side with the rubber seal.


Preheat oven to 350

In a food processor or a bowl with a hand mixer, place butter, flour, sugar, and salt and give it a whisk to combine ingredients. While machine is running, slowly pour in the egg, and water until the pastry comes together into a ball. If too wet, add a little flour, if too dry, a little more water.

On a floured surface, roll out the dough to about 1/8 an inch. If using mason jar lids, use a cup or bowl with the same measurements of the lid and its sides, (most are about 4 inches). Press circles. Place the circle of pastry in the lid and center it, press it, and crimp it. (This can be done in advance if you are not ready to bake the tarts just yet, or even keep a stash in the freezer for when you want to bake and are in a hurry).


Custard Ingredients

  • Coconut Milk – 2 cups (or whole milk)
  • Sugar – ½ cup
  • Eggs – 3
  • Salt – ½ teaspoon
  • Coconut or Vanilla Extract – ½ teaspoon


Mix all the ingredients well. Pour into tart shells, about half way up the sides.

Bake about 30 minutes, or until pastry is golden and custard firm.

Once the tart cools, pop them out of the lids, and layer the strawberries across the tops.

Deliciously ready to serve!




  1. What an over the top elegant yummy tart! I love these.. they look pretty easy to make too ! 🙂

  2. foodhuntersguide

    What a wonderful treat

  3. Yummy tart.

  4. These tarts look wonderful, Robin! And that creamy coconut… Yum!

  5. Love the recipe and your video! I have canning jar lids and rings here all the time, going to try this recipe soon. Strawberries are in season now in SC so it’s the perfect time.

  6. Makes me think of my Mama! She loved everything and anything with strawberries!

  7. Totally clever w/the canning jar lids! Only my Miss Pea can do a cool ‘hack’ like this!! And, the fruit tarts…well, that goes w/o saying!! Deeeeeelish! xo

  8. michaela403

    I adore these!! They are the perfect summertime dessert!

  9. Hadia's Lebanese Cuisine

    You are so clever to use mason jar lids to make these tarts, Robin! They look unbelievably good.

  10. Christine

    Great idea using the lids. Great dessert too.

  11. Reblogged this on mamabatesmotel.

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