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lime vanilla bean curd tart!

Posted by Kelly Ross on

Okay, it's not completely on topic, but my love of cooking and food is very closely related to why TastyFace exists....that same arena of a passion for wellness and creativity.   And this one kind of matches the TastyFace tahitian vanilla lime sea salt body scrub :). This is sugar free, grain free, and potentially dairy free. 

 

 

Lime Vanilla Bean Curd Tart:

 

Filling:

6 egg yolks

6 tbsps grassfed butter and/or organic coconut oil

1/3 c lime (or lemon) juice

1 tbsp lime zest

1/2 c raw honey

1 tsp vanilla extract

1/2 tsp vanilla bean powder

 

Crust:

2 cups almond meal

2 tbsp coconut flour

1/2 tsp baking powder

3 tbsp butter and/or coconut oil

2 tbsp honey

1 egg

1 tsp almond extract

1 tsp vanilla extract

1 tsp vanilla bean powder

 

Mix all of the crust ingredients together and press into pie or tart pan -  bake at 350 for 8-12 minutes (watch it, you don't want it to get to golden at all - this is just the pre bake).  Let it cool.

 

Over double boiler, whisk together eggs and honey.  Add chunks of butter/coconut oil in and whisk to melt.  Then add lime juice.  Babysit it - it will start to thicken and you don't want to leave it unattended!  Add the zest in as it starts to get close - probably about 7-8 minutes in. When it starts to resemble a pudding like consistency - remove from heat and set aside to cool a bit.  Pour into crust, and pop it back in the oven for 12-15 minutes (watch it - the crust shouldn't go too much past a light golden color).  

 

Let it cool - then refrigerate for a few hours or overnight.  Top with raspberries, whipped cream, whatever suits your fancy. Enjoy :)


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