Dan the Aussie Paleo Chef is a magician in the kitchen, that’s no secret, and he puts most of his amazing recipes up on his Facebook for all to see and re-create.
At our Paleo Camping Retreat on the weekend he mentioned one recipe in particular to our campers, and when I went to forward it onto them for him, I just had to include it in a blog post so even more people can see it and give it a go.
I, for one, am definitely giving this one a go, and very soon!
Thanks Dan for your incredible kitchen creations, you’re my favourite paleo chef 😉
COCONUT & LIME CURD TART
Line a spring-form cake tin with non-stick baking paper and refrigerate
For the curd:
3 large eggs
180g raw honey or coconut syrup
Zest from 2.5 limes
180ml freshly squeezed lime juice
100g coconut oil
1. In a stainless bowl, whisk together the eggs, honey, zest and juice
2. Place the bowl over a saucepan of gently simmering water and cook
3. Continually stir, or whisk, the custard gently to ensure the eggs don’t cook
4. As the custard warms add the coconut oil in 4 or 5 batches, allowing each addition to incorporate before adding another
5. Continue to cook and stir until the curd becomes very thick (if you have a thermometer between 70 and 75 degrees Celsius). Be patient and vigilant with this process (anywhere from 10-30mins) as the curd is the hero of the tart
This recipe is refreshing, sharp and tart and isn’t very sweet so if you prefer more sweetness add another 50g or honey or coconut syrup to the recipe.
For the tart base:
100g shredded coconut
60g almond meal
160g dried white mulberries (or another kind of dried fruit)
40g coconut oil
1. Place the coconut, almond meal and mulberries in a food processor and blend until ‘crumb’ like.
2. Add the coconut oil and blend to incorporate
3. Press the crumb mixture into the base of the prepared cake tin and refrigerate
Spoon the curd over the chilled base and refrigerate for a minimum of 3 hours
Serve and enjoy!