Lime & Coconut Tart (Paleo, Gluten-Free)

🧂 Ingredients

• 1.3 cups almond meal
• 1/2 cup tapioca flour

  or cassava flour [https://amzn.to/2GVJL38]
• 1/3 cup coconut flour
• 125 g cold ghee

  or unsalted butter, cold (about 1/2 cup, see notes below)
• 1 egg yolk
• 1 teaspoon stevia powder

  or 1 tbsp. coconut syrup or honey
• Coconut oil or extra ghee for greasing
• 1.5 cup coconut milk

  shake a can of full-fat coconut milk
• 0.5 cup coconut cream

  use only the thickened part of coconut milk
• 3 kaffir lime leaves

  dried are also fine, use leftovers in curries
• Zest of 1 lime
• Juice from 1.5 limes
• 3 tablespoons Stevia powder

  or 1/3 cup coconut syrup or honey
• 2 whole eggs
• 2 egg yolks
• 1 teaspoon baking powder
• 1/2 cup shredded unsweetened coconut
• Extra lime peel

  fresh mint, and berries
• Note: I used a tart tin with a removable bottom

  which I highly recommend for this recipe. 8-9" tin will work or you can use smaller but deeper tin or mini tart ones.

Instructions

• 1 Combine almond meal and flours with diced or spooned cold ghee and stevia or
  another sweetener in a food processor. Process until the mixture turns into
  crumbs. Add the egg yolk and process until the mixture turns into thick dough
  pieces.
• 2 Remove the mixture onto a surface sprinkled with a little tapioca or cassava
  flour. Knead the mixture into a ball with your hands. The dough will be very
  soft but pliable. Given the ingredients, the texture is different to
  gluten-based flour dough, so it's too fragile to roll out with a pin. Instead,
  we're going to use it like playdough.
• 3 Grease the bottom and sides of the tart tin (or flat tin) very lightly with some
  coconut oil or soft ghee. Break a few small pieces of the dough and start lining
  up the sides of the tin, pressing down with your fingers and making sure the
  thickness is even all around. Spread the remaining dough mixture on the bottom
  of the tin and press it down to the edges, merging with the wall lining. Make
  sure there are no visible gaps and the thickness is as even as possible all over
  the bottom and the walls of the tin. It will look a bit like a cheesecake base.
• 4 Cover with cling wrap or a large plate and refrigerate for 20 minutes.
• 5 Preheat the oven to 190 C / 375 F. Measure a piece of baking paper big enough to
  cover the tart tin with overlapping edges. Scrunch the paper with your hands
  first, then place inside the tin on top of the pastry. Add enough dried beans,
  chickpeas or dry rice to add weight and hold the paper in place evenly. This
  helps to prevent the pastry from rising when we blind bake the tart (see
  pictures above).
• 6 Bake for 12-14 minutes, then remove the paper and dried ingredients inside and
  pop back in the oven for more 5 minutes for the bottom to cook. The pastry isn't
  completely cooked as we will continue to bake the tart with the filling inside
  and you don't want to burn the pastry. 
• 7 Remove the pre-cooked tart from the oven very carefully as the edges are quite
  fragile. Prepare the filling while the base is baking.
• 8 Add coconut milk and cream, lime zest, lime juice, kaffir lime leaves (if using)
  and Stevia (or coconut syrup/honey) to a small saucepan and place over low heat.
  Stir through and leave on the heat but don't bring to simmer or boil, only until
  it starts steaming. Take off the heat and let it infuse for 10 minutes while the
  base is baking. 
• 9 Once infused and cooled down, strain the coconut milk mixture into another bowl
  or pot to remove the lime zest and leaves.
• 10 Preheat the oven back to 160 C / 320 F.
• 11 Whisk the eggs and the yolks in a large bowl until frothy. Gradually, stir in
  the coconut milk mixture and the baking powder.
• 12 Pour the mixture into the pre-cooked tart casing in the tin. Place in the oven,
  middle shelf, and bake for 15-20 minutes until the custard filling is set. It
  might still look a little wobbly but it will finish cooking and set once out of
  the oven. 
• 13 Remove from the oven and allow to cool and set on the countertop. 
• 14 In the meantime, toast the shredded coconut in a frying pan over medium heat for
  3-4 minutes, stirring frequently until it turns golden brown. Sprinkle over the
  tart and garnish with extra lime zest or fresh mint if you like. Serve with
  berries or fruit of choice. 

Nutrition Info