I recently made this dessert for friends and it was a hit! Most of the time that I cook for a group, I have the fun challenge of cooking gluten-free as well as more of a paleo style. When it comes to desserts, I love experimenting with different styles of gluten-free crusts and sweeteners other than cane sugar. Give this refreshing lemon/lime tart a try!
What you need:
Crust
- 2 cups almond flour
- ¼ cup erythritol (Monk Fruit) or coconut sugar
- 1 tsp vanilla
- Pinch of sea salt
- ¼ cup coconut oil
- 1 egg
Lemon (or lime curd)
- 3 eggs
- ¼ cup coconut oil (or butter)
- ¼ cup honey (or Erythritol) (add more if you want it sweeter)
- ½ cup lemon juice (juice of 2 lemons)
- Zest of 2 lemons (or limes)
Whipped Coconut Cream
- 1 can coconut cream, refrigerated
- 1 tsp vanilla
- 1 tsp coconut sugar or maple syrup
What to do:
Mix the crust ingredients together. Press the mixture into a pie or tart plate lined with parchment paper. Bake at 350 for 20 minutes, or until golden. For lemon/lime curd, whisk the eggs, coconut oil, and honey. Mix in zest and juice. Place over low heat and continue to stir for about 4-5 minutes, until thickened. Pour into tart crust and leave out to cool. To make the coconut cream, scoop the hardened cream into a chilled bowl. Remove liquid and set aside for your morning coffee! Whip with chilled beaters, adding vanilla and sweetener until peaks form. Refrigerate and allow to thicken. Spread on top of cooled tart and garnish with lemon/ lime slices or berries. Enjoy!