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Strawberry Custard Bars (Paleo, Diary Free)


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  • Author: Ingrid DeHart
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

This delicious healthy dessert has a light, creamy filling bursting with strawberry flavor and a crunchy shortbread crust. It’s gluten free, paleo & easy to make.


Ingredients

Scale

For the Shortbread:**

For the Filling:

  • 12 ounces organic strawberries, frozen or fresh (2 ½ cups)
  • 1/2 cup light honey, divided
  • 3 large pastured eggs
  • 2 tablespoons lemon juice
  • 3 tablespoons tapioca flour
  • 1 teaspoon organic lemon zest
  • Pinch Celtic sea salt
  • 10 fresh organic strawberries cut in half*
  • coconut whipped cream (optional)

Instructions

For the Shortbread:

  1. Begin by preparing the crust. Stir together all ingredients in a mixing bowl, it will be sticky. Chill the dough for 30 minutes.
  2. Preheat oven to 350 degrees. Line an 8″ x 8” baking pan with parchment paper on the bottom and up the side so they overhang the pan by at least an inch (this is for lifting the bars out later).*
  3. Press the chilled dough into the bottom of the lined baking pan. Bake in the preheated oven for 15-20 minutes until beginning to turn light brown. Remove from oven and set on a wire rack to cool.

For the Filling:

  1. While the crust is cooking prepare the strawberry custard filling.
  2. In a medium saucepan combine the strawberries and 1/4 cup honey.
  3. Cook stirring often over medium low heat until the strawberries release their juice.
  4. Raise heat and simmer until the strawberries are soft about 15 minutes, stirring once in awhile.
  5. Let cool 15 minutes.
  6. In a small bowl, mix the lemon juice with the tapioca until dissolved.
  7. Add eggs to the food processor. Pulse a few times until mixed.
  8. Add the strawberries, remaining honey, lemon juice/tapioca mix, zest and salt to the food processor. Pulse until the mixture is just combined.
  9. Pour into the baked shortbread crust.
  10. Bake 15 minutes, remove from the oven and top with strawberry halves cut side down.
  11. Return to the oven and bake until filling is set, another 30 minutes.
  12. Transfer to a wire rack and let cool completely.
  13. Once cool use the parchment handles to lift pastry out of the pan onto a plate.
  14. Chill for 1 hour or serve immediately.
  15. Cut into squares, serve topped with coconut whipped cream.

Notes

If you want to make this recipe nut free use the crust recipe from these lemon bars.

TIP:  Smear a strip of coconut oil on the sides of the pan to keep the parchment in place.

Additional time needed for chilling the dough and letting the bars cool.

Choose strawberries of equal size to use for topping.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Brunch
  • Method: Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free