Tuesday, January 22, 2013

No Bake Paleo Lemon Ginger Tart

I know that I've posted a lot of sweets lately, but this one is worth it.  Probably more a summer dessert (my friend was quoted as saying "it's like key lime pie!"), but I could eat this any time of year.

It's like a creamy, citrus-y, sweet little reason to leave it in your fridge with a fork in it.  (not like I would ever do that.... err....).  It works best to take it out of the fridge about 10-15 minutes before you serve it, so it gets that smooth texture, but not enough to be too soft.   I liked that this wasn't super sweet, you really get that nice acidic, tart flavor from the lemons, but if your sweet tooth is borderline dangerous you may want to sub some agave for the maple syrup.

I adapted this tart from the Paleo Indulgences cookbook.

2 cup almond flour
2/3 cup finely shredded, unsweetened coconut (This kind is SUPER fine)
1/4 cup coconut oil, melted
1/4 cup pasture butter, melted
2 tbs pure maple syrup
1 tsp sea salt

Mix all the ingredients together and press into a round tart pan on the bottom and up the sides.

For the filling:
3/4 cup raw cashews, soaked overnight
1/2 cup coconut oil, melted
1/2 cup pasture butter, melted
Juice from 3-4 lemons (use Meyer for a sweeter tart)
3 tbs coconut butter, softened
2 tbs maple syrup
zest from 1 lemon
2 tsp ground ginger
2-3 cardamom pods, ground

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