I think this actually might be the first time I’ve ever made a dessert with lime, if you can believe it.
I’m obviously on a citrus roll these days (death star blueberry pie notwithstanding), as is evident to anyone who reads this even semi-regularly. I’ve always liked lemon in dessert, but I’ve really been loving ALL the citrus lately.
The day I made this went something like this: hail, bright sun & blue sky, hail, hail, wind, sun, hail, rain, sun, wind, hail…. Such bonkers weather but perfect for baking, especially after getting caught in the hail multiple times today. Mt. Diablo has more snow on it than I’ve seen in probably 10 years and is absolutely beautiful!
Citrus desserts are perfect when the weather is grey – they make the kitchen smell like sunshine (at least, what I imagine sunshine to smell like)
This dessert is bright and tart: for those citrus lovers out there! Raspberry and lime are a great pairing (besides, the raspberries just looked absurdly perfect; yes I know it’s March and they’re not in season — please excuse my moment of weakness. Except they’re so good that they’re clearly in season somewhere…). Dates + coconut + pecans is always a win and brings a little sweet-salty balance to the tart curd.
In other news, more drawing (obviously)
ugh. I continuously catch myself typing ‘crud’ instead of ‘curd’. Um… not really the vibe I’m going for here… jeez.
And on that note… have some tart!
Lime Curd Tart on a Date, Pecan & Coconut Crust with Raspberries & Coconut
This is a dessert for those who love citrus! Tart curd is balanced by a nutty sweet crust extra coconut. A Wait are those Cookies original! Grain & gluten free, dairy free, refined sugar free, paleo. Yield: 1 standard pie plate; the serving size is up to you ;) Typically I make the curd a day ahead so that it can set up overnight in the fridge.
For the lime curd
- 4 eggs
- 1/2 c coconut oil
- 1/4 c honey
- 1/8 tsp sea salt
- 1/2 c lime juice (from about 7 limes)
- 2 tbsp lemon juice
- zest of 4 limes
- 1 tsp vanilla
In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lime juice, lemon juice, lime zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).
For the crust (adapted from Paleo Running Momma here)
- 1.5 c raw pecans
- heaping 1 c dates, pitted (I use medjool)
- 3/4 c unsweetened shredded coconut
- heaping 1/4 tsp fine sea salt
- 2 tsp vanilla extract
Lightly grease a pie dish with coconut oil and preheat the oven to 350.
In a food processor or high powered blender (I used a vitamix), combine pecans, dates, coconut, sea salt, and vanilla and pulse to combine. A sticky, thick blob will result… I found it easiest to pulse the nuts and coconut to break that up, then add dates. You can soak the dates in hot water for a few minutes too if they’re not very soft, that always helps blending. Remove all this goodness from the blender, and plunk it into the prepared pie dish. Use your fingers or a spatula to press the crust into the dish and up the sides. Bake for 1o minutes, then set aside to cool for a few minutes. Leave the oven on if you’re assembling it now! Crust can also be made ahead and covered until needed.
- Fresh raspberries
- Coconut flakes
Pour the cooled curd into the par-baked crust, and use a spatula to smooth it out. Bake at 350 for 10 minutes, until the curd is just set. Remove and let cool completely before topping with raspberries & coconut flakes. Store in the fridge if not topping & serving immediately. Store any leftovers in the fridge; it will keep about a week but I dare you to make it last that long!