I usually avoid tarts that require rolling out dough because my gluten-free crusts tend to crack and drive me crazy. This recipe uses a press-in crust, which is much more forgiving and frankly easier to patch up if you make a mistake. The combination of almond and coconut flours gives it a texture closer to a shortbread cookie than a traditional pie crust.
The filling is a cooked lemon curd that uses honey instead of sugar. I remember the first time I made this, I panicked when I added the lemon juice to the butter and eggs because it looked completely curdled and broken. I almost threw it out. But once you get it on the stove and the heat hits it, it smooths out perfectly. Just trust the process.
Ingredients
For the Sweetened Coconut Base
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons honey
For the Crust
- 2 cups almond flour (finely ground works best)
- 2 tablespoons coconut flour
- 1/2 teaspoon unflavored gelatin
- 3/4 teaspoon sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- The sweetened coconut prepared above
For the Lemon Filling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup light honey (clover works well)
- 4 large eggs
- 3 large egg yolks
- 1/4 cup lemon zest (about 3-4 lemons)
- 1/2 cup fresh lemon juice
- 1/8 teaspoon sea salt
Topping
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons honey
- 2 cups fresh berries (blueberries or strawberries)
Instructions
- Make the Coconut: Preheat oven to 350ºF. Warm the honey slightly so it’s runny, then toss it with the shredded coconut. Spread on a baking sheet and toast for 8-10 minutes. Watch it closely; coconut burns fast. Once cool, grind it into a coarse meal.
- Make the Dough: In a food processor, combine the almond flour, coconut flour, your homemade ground coconut, gelatin, and salt. Pulse to mix. Add the cold butter and pulse until it balls up.
- Chill: Wrap the dough in plastic and refrigerate for 30 minutes. Don’t skip this or the butter will melt too fast in the oven.
- Bake Crust: Press the dough into a 10-inch tart pan. Bake at 350ºF for 12–14 minutes. It should be golden on the edges.
- Mix Filling: Cream the room temperature butter and honey. Add eggs and yolks one by one. Mix in the lemon juice, zest, and salt. It will look like a broken, curdled mess.
- Cook Filling: Pour that mess into a saucepan. Cook over medium-low heat, whisking constantly. In about 8-10 minutes, it will smooth out and thicken. You want it to reach 175ºF.
- Assemble: Let the filling cool in a bowl for 20 minutes, then pour it into the crust. Refrigerate for 3 hours until set.
- Serve: Whip the cream and honey. Top the tart with the cream and berries right before serving.
Why You’ll Love This Recipe
- Textured Crust: The toasted coconut adds a chewiness that almond flour alone lacks.
- No Refined Sugar: It is sweetened entirely with honey, which pairs beautifully with the tartness of the lemon.
- Forgiving Presentation: Since you cover the top with whipped cream and berries, the surface of the curd doesn’t have to be perfect.
Chef’s Tips for Perfection
- Gelatin in the Crust: It seems odd to add gelatin to a crust, but since there is no gluten, the gelatin acts as a binder to keep the crust from crumbling when you slice it.
- The Honey: Use a light-colored honey like clover or acacia. Darker honeys like buckwheat will overpower the lemon flavor.
- Whisk Constantly: When cooking the curd, keep the whisk moving. If you stop, you’ll end up with scrambled eggs in your lemon sauce.
Storage and Reheating
This tart needs to stay in the refrigerator. It keeps well for about 3 days. The crust softens a bit over time as it absorbs moisture from the filling, but it still tastes great. I wouldn’t recommend freezing this one; the curd texture can get strange when thawed.
Nutritional Notes
This is a rich dessert. Between the almond flour, butter, and eggs, it is high in fats and calories. It’s nutrient-dense compared to a standard flour-and-sugar tart, but portion control is key.
