Gather and prep all ingredients. Pre-heat oven to 350F.

Mix together the dry ingredients for the crust in a bowl, then slowly mix in the wet ingredients until you get a crumbly texture.

Press the crust mixture into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make sure to distribute the crust mixture evenly. Bake the crust for 10-12 minutes or until it turns a light golden brown color. Remove from oven and cool completely.

After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium heat for 8-10 minutes then remove from the heat.

Bloom gelatin powder by sprinkling it into cold water and letting rest for 3-4 minutes.

In a separate bowl, beat together the egg yolks until light in color and creamy. Once ready, slowly pour in the hot coconut cream mixture while continuously beating the egg yolks until combined and smooth.

Pour the custard mixture back into the saucepan and return to the stove over low heat. Add the gelatin mixture and whisk regularly for 4-5 minutes or until the mixture has thickened.

Pour the custard mixture into the tart shell(s) and refrigerate for at least 2 hours. Enjoy!