Bare Knaked Key Lime Tart with Coconut & Pecan Shell (SCD)
These tarts aer tart and sweet Key Lime They have the perfect balance of flavors with a crisp and chewy coconut pecan crust. A great healthy, yet decadent tasting dessert for summer! Gluten free, dairy free, soy free and SCD.
Yield: 12 servings
Calories: 376kcal
Equipment
- Stand Mixer
Materials
for the crust
- 1 tsp coconut oil for greasing pie dish
- 1 cup pecans raw pecan halves ~~ 120 gm
- 12 tbsp shredded coconut unsweetened ~~ 50 gm
- 2 tsp raw honey raw ~~ 14 gm
- 1 cup dates Medjool dates ~~ 160gm, softened in microwave in 1/4 cup of water for 1 minute
for the filling
- 3 eggs large + 1 egg yolk
- 1 egg yolk
- 8 tbsp honey raw 168 gm
- 7 tbsp Key lime juice Nellie & Joe's Key West Lime Juice
- 10 tbsp coconut cream 2/3 cup 165 g
- 1 tbsp lime zest finely grated to create a bare Knaked lime
- 2 ½ tbsp almond flour use tapioca for non-SCD
Instructions
The Crust
- Grease a 9x5 inch dish with coconut oil (I use Crisco) or use a non-stack foil pan.
- In a food processor, combine all crust ingredients and process on high about a minute, until you get a thick pasty mixture. Press this mixture into the bottom and up the sides of the pie dish and set aside while you prepare the filling.
The Filling
- Preheat oven to 330 degrees.
- In a large bowl, blend/whisk together the eggs and yolk with the honey. Then add the coconut cream, lime juice and zest, and almond flour (tapioca) and mix well until very smooth.
- Pour the filling into the tart crusts and bake in the preheated oven for 21 minutes.
- To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.
- Let it sit in the oven for 10 minutes in an off-oven. Crack open the oven door, and let the pie cool down slowly for 10-20 minutes more.Now it should be safe to remove the pie.Remove from oven and cool completely at room temp, then refrigerate.
- Best results if refrigerated for at least 2 hours. or overnight.
Notes
you can also use just the solid part of a can of full fat coconut milk
*Add an extra 2 tsp - 1tbsp honey if you prefer a sweeter pie filling, mine was on the tart side
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.