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Paleo Raspberry and Lemon Tart


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Rate this recipe 4.3/5 (20 Votes)


  • Pastry
  • 1 cups of walnuts
  • 1.5 cups of almonds
  • 1.5 cups of dates
  • Filling
  • 1 cup coconut milk
  • 1/3 cup of lemon juice
  • 2 teaspoons of grated lemon rind
  • 1.5 teaspoon of honey
  • 6 eggs beaten
  • 2/3 cups of rasberries



Step 1

pre heat oven 350 degrees

Combine walnuts , almonds, and dates in a food processor and crush into coarse mixture. Press into tart pan.

Place coconut milk, lemon juice,honey and rind in a sauce pan and simmer for 2 minutes at low. Slowly add beaten eggs to mixture and stir vigorously until smooth and thickened.

Pour into pastry case and cook 20 - 30 minutes until knife comes out clean.

Top with rasberries


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