for the crust:
- 1 egg
- 2 tablespoons honey
- 2 tablespoons coconut oil, (melted)
- 1 1/2 cups almond flour
- 1/2 cup plus 2 tablespoons arrowroot powder
- 1 tablespoons coconut flour
- 1/3 teaspoon sea salt
for the filling:
- zest of one lemon, (plus extra for garnish, if desired)
- 3/4 cup fresh lemon juice
- 4 large eggs
- 1/2 cup honey
- 1/3 cup coconut cream, (from a chilled, unshaken can of coconut milk*)
- 1 pint fresh blueberries
To make the crust:
- Preheat the oven to 350.
- whisk together the eggs, coconut oil and honey. Mix in the almond flour, arrowroot, coconut flour, and sea salt. Stir to combine and knead a couple of times to make sure it’s well incorporated.
- Press the dough into a 9″ tart pan. Using thin strips of aluminum foil, loosely cover the sides of the crust. Poke the bottom of the crust all over with a fork.
- Bake for 12 minutes. Remove the aluminum foil.
To make the filling:
- Whisk together the lemon zest, lemon juice, eggs, honey and coconut cream.
- Pour into the prepared crust. If the sides of your crust don’t go to the very top of the pan, you might have more filling than you need. Just fill the crust to wherever the sides reach to. Drop in the blueberries.
- Bake for 25-32 minutes, or until the filling is mostly set. It will still be a little jiggly when it’s done, and will set more as it cools.
- Allow to cool completely before serving, about one hour.
Coconut milk will separate when chilled, so you’ll be able to use just the cream that settles on top. After removing from the fridge, turn over the can and open the bottom. Pour off the water, and you’ll be left with the thick cream.