This lime tart is so delicious and surprisingly easy to make. I have always shied away from any Paleo recipe that requires a shortcrust pastry, thinking it would be near impossible to create it without the traditional ingredients. I was pleasantly surprised with the results of this yummy tart and it will definitely go on my repertoire.
1/2 cup of coconut oil, melted
2 tablespoons of raw honey
pinch of salt
3/4 cup of coconut flour
2 egg yolks
1/3 cup of rice malt syrup (or raw honey)
1/2 cup of lime juice from fresh limes
zest of 3 limes (make sure zest is very thin)
1/3 cup grass fed organic butter
pinch of salt
1.Preheat oven to 200C.
2.For the crust; in a large bowl add melted coconut oil, eggs, honey & salt. Mix with a fork. Add coconut flour and mix until dough starts to form. It will seem too wet at the beginning but the coconut flour will absorb a lot of the moisture quickly.
3.Gather dough into a ball and transfer to a 30cm tart pan with removable bottom. Using your hands, spread dough in the pan as evenly as possible, pressing into and up edges. Prick bottom with a fork. Bake for 9 minutes or until edges are golden (mine took 13 mins). Remove from oven and set aside.
4. While crust is baking, prep lime curd. In a small pot, whisk eggs, honey, lemon juice, zest and a pinch of salt. Add butter and turn on the heat on medium-low. Cook, whisking constantly, until curd thickens, about 8 minutes. Strain curd through a sieve and pour onto prepared crust. Let cool slightly and refrigerate for at least 2 hours.
5. Serve with double cream & fresh raspberries.