Paleo Lemon Fruit Tart

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Okay – I cannot WAIT until I can dig into this tomorrow!!!  I’ve had each piece of this recipe separately (I may have dipped my finger in the lemon topping and thrown a few berries back…) but I haven’t had it all together, and I can only imagine how magnificent it is!!  Try to get really fresh strawberries or raspberries for your red and blueberries or blackberries for your blue.  The fresher, the better!  I found this awesome nugget of a recipe on PaleOMG – so go check it out!!!  Have a safe, healthy and very happy 4th of July!

Ingredients
For the crust
  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • ⅔ cup walnuts
  • 1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter (google this – it’s super simple!)
  • 1 heaping tablespoon raw honey
  • pinch of salt
For the topping
  • 5 eggs, whisked
  • ⅓ cup honey
  • ⅓ cup coconut oil
  • juice of 4 lemons
  • 1 cup blueberries
  • ½ cup raspberries or strawberries

 Instructions

  1. Place all crust ingredients in food processor and mix until completely broken down.
  2. Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.
  3. While the crust is hardening, make your lemon topping.
  4. Place a small saucepan over medium heat.
  5. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
  6. Continue stirring together until mixture begins to thicken.
  7. Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
  8. When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star. Do yo’ thang.
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