Paleo Lemon Custard Fruit Tart
For the crust:
1 1/2 cups pecans
3/4 cup almond meal
1/4 cup coconut oil
1 tablespoon raw honey
1 tsp vanilla extract
1/2 tsp each of baking soda and baking powder
dash of salt
Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.
Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly. Bake at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cool before filling with lemon custard.
For the topping:
juice of 4 squeezed lemons
1/3 cup raw honey
1/3 cup coconut oil
In a medium sauce pan, blend your eggs, honey, oil, and lemon juice together. Heat on medium heat and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool.
For topping the tart, you can use blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want! Slice your fruit while the lemon custard is setting up.
When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge. Refrigerate until ready to serve.