Paleo Custard Tart

Gluten-free, Dairy-free, Refined Sugar-Free, Soy-free, Paleo 

Adapted from the awesome recipe for a Fourth of July Lemon Fruit Tart over at PaleOMG.com. This recipe is delicious, and almost tastes like a cheesecake - creamy, rich, sweet, filling, yet without any dairy or refined sugar! I modified the recipe to make the crust more crumbly, with less of an almond butter consistency. I made the original recipe with the juice of 4 limes instead of lemons. It turned out really well and my husband really liked it, but I wanted to tone down the citrus tanginess, and give it a more mellow comforting vanilla flavor. To do this, I used recipe below with less citrus and added vanilla. We liked it even more than the original!

This tart can be customized to whatever fruit and flavor combination you'd like. The following tart is Raspberry Vanilla, but you could also use blueberries, strawberries, kiwis, blackberries, etc. and use more lemon or lime juice in the custard. 

Ingredients: 

Crust

• 1 cup unsweetened shredded coconut
• ⅔ cup raw almonds
• ⅔ cup raw walnuts
• 2 tbsp. almond butter
• 1 tbsp. raw honey
• pinch of sea salt
• 
  

Custard Filling

5 eggs, whisked
⅓ cup honey 
⅓ cup coconut oil, melted
juice of 1 lime (or lemon)
1 1/2 tsp. vanilla extract
pinch of sea salt (optional)
frozen raspberries, or fruit of choice

Instructions

1. In a food processor mix together the almonds, walnuts and shredded coconut until it achieves a course flour consistency. 

2. Add the almond butter, honey and sea salt, and blend until it comes together more but still retains a somewhat crumbly consistency. Spread out the nut mixture to form a crust in a 8x8 inch pan, and store in the fridge or freezer. 

3. Put a saucepan over medium heat and add the honey, coconut oil, lime juice, vanilla and sea salt in a sauce pan. 

4. Once the mixture is melted and warmed add the eggs and whisk everything together. 

5. Continue whisking until the mixture thickens. (It will take about 5 minutes to thicken, and if you let it go to long little lumps will start forming from the egg whites cooking too long.)

6. Once the egg mixture (custard) has thickened, pour it into a glass dish (or the measuring cup you used), and let cool in the fridge for 20 minutes. 

7. Spread the custard over the crust and decorate with frozen or fresh fruit! 

Fresh fruit tastes amazing on this, but it's more expensive. Frozen fruit is cheaper so I used it for the second recipe, and it still tasted great.