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.

Ingredients

Crust
1/2 cup of coconut oil, melted
2 eggs
2 tablespoons of raw honey
pinch of salt
3/4 cup of coconut flour

Lime Curd
2 eggs
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

Directions

Crust
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.

Lime Curd
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.

2 Comments

  1. lynne

    Mouth watering recipe..I can almost taste it…will find the ingredients and bake it!!!

  2. NatMed

    Its so hard to find easy to make Paleo recipes! We love this one!

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