Lemon and Lime Tart


Gluten Free, Dairy Free, Sugar Free... basically anything nasty free except for taste.  This recipe is taken from Dr Libby's "The Real Food Chef" book (which by the way if you don't have you should purchase) It is quite an expensive tart to make so you may want to save it for a special occasion.  Nuts are not cheap, however if you are at the supermarket slowly stock up on them as they are great to have in the cupboard for putting on museli, snacks for work and making bliss balls.

I love how the tart requires no cooking, from start to finish it took me approximately 15 - 20 minutes to make.  Easy peasy!

I made the tart for my family Christmas day lunch and had a few request from people asking me to put the recipe up - so here you go!



For the lemon lime filling:

3/4 cup coconut oil 2 1/2 cups raw cashew nuts, unsalted Juice of 1 lemon Rind of 2 limes, grated Juice of 2 limes

For the base:

6 dried apricots, finely chopped zest of 1 lime, grated 1/2 cup raw almonds, soaked (for at least 30 minutes) 1/2 cup desiccated coconut 1/4 cup raw pumpkin seeds, unsalted 1/4 cup white sesame seeds 1/4 cup sunflower seeds, unsalted 1/4 cup tahihi, unhulled if possible 1/2 tablespoon filtered water


For the lemon and lime filling:

  1. Melt the coconut oil in a small saucepan, then allow it to cool.
  2. Combine the cashews, lemon and lime juices and lime rind in the bowl of a food processor or blender and pulse until the nuts are well ground.
  3. Pour in the coconut oil with the motor running and process until the mixture is smooth and creamy.

soaking almonds

base of tart

For the base:

  1. Combine the chopped apricots in the bowl of a food processor with the lime zest, almonds, coconut, seeds, water and tahihi.  Process until the mixture resembles a crumb.  If the mixture sticks together when you squeeze it in your hand, it's ready.  If it doesn't stay together , add a little more water.
  2. Press the base into a 20cm (8 inch) tart pan.  A pan with a removable rim would be best.
  3. Spread the lemon lime filling evenly over the base and freeze until the filling is firm to touch, about 15 to 20 minutes.  Remove the rim if you have a spring-form pan before serving.

Julia x