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!


Having the right tools and ingredients at your fingertips takes much of the work out of cooking. For your convenience, Whisk and Dine has done a little shopping for you. Think of us as your personal shopper (wink). The best products for the most reasonable price!2 dozen lids for under 10 bucks! I use them over and over again.