Paleo Lemon Tart with Cherries

When we started scratching things like all-purpose flour, sugar, and butter among other products off our menu, the first thing that came to my mind was that I can’t enjoy any lemon tarts again. Yes, I know it’s a strange thought, but I have to tell you that my aunt makes the best lemon tart I have ever tried and I would be really sad if I couldn’t enjoy it again.

Well, whom am I kidding, whenever I go to Estonia, I always eat a piece or three anyway! But the point is, that her lemon tart has been on our menu monthly and I just can’t give it up. So I have been experimenting and with the help of internet and paleo cookbooks, I have a pretty decent paleo lemon tart recipe to share.

Paleo Lemon Tart Recipe

INGREDIENTS

CRUST

• 115 ml (1/2 cup) coconut oil
• 2 tablespoons honey
• 2 eggs
• 84 g (3/4 cup) coconut flour

CREAM

• 150 ml (2/3 cup) water
• 60 ml (1/4 cup) lemon juice
• 2-3 tablespoons arrowroot starch
• 3-4 tablespoons honey
• 4 egg yolks
• 2 tablespoons coconut oil

Fruit for decorating (optional).

INSTRUCTIONS

• Preheat oven to 175°C (350°F)

CRUST

• In a medium bowl mix coconut oil, honey, and eggs together with a fork.
• Add coconut flour and mix until thoroughly combined.
• Let the mix sit for 2-3 minutes.
• Press mixture into 9″ tart pan or 4-6 mini tart pans.
• Prick the crust with a fork.
• Bake for 10-15 minutes or until lightly golden.
• Remove from oven and let cool.

CREAM

• Mix all the ingredients in a small saucepan.
• Bring the mixture to a boil over medium heat, stirring constantly.
• When the mixture starts to boil, remove from heat.
• Let the cream cool for 10 minutes.

TART

• Pour lemon cream over top of the completely cooled crust(s).
• Place the tart in the fridge for at least 1 hour, preferably overnight.
• Serve with fresh fruit, berries or with a topping of your choice.

• Keep refrigerated when not eating.

What’s your favorite tart?