This tart is a take on one of my most popular SCD recipes – Lemon Blueberry Bars. Besides the flavors, the main difference is making this into a tart instead of bars. This created a thinner, lighter crust which I really liked. It was more like pie. The tartness of the lime and cherries combined with the sweetness of the honey makes for a refreshing dessert.
SCD Cherry and Lime Tart
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Ingredients
Crust
- 1 1/2 cups blanched almond flour
- 1/4 tsp sea salt
- 1 1/2 tbsp honey
- 2 tbsp butter, ghee or coconut oil melted
- 1 tbsp pure vanilla extract
Filling
- 1/4 cup honey
- 1/4 cup butter, ghee or coconut oil
- 1/2 cup lime juice
- 2 cups cherries (fresh or frozen - thaw first)
- 3 large eggs
Instructions
Crust
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Preheat oven to 350 degrees
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Combine all crust ingredients and stir until well combined
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Form dough into a ball
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Lightly oil a pie pan
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Press dough into the bottom of the pie pan. Spread into a thin layer that covers the bottom and goes partly up the sides
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Bake for 15 minutes - crust should be cooked through and slightly brown
Filling
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Add honey, eggs, melted butter (or ghee, coconut oil) and lime juice to a mixing bowl. Beat with electric mixer, or use stand mixer, on medium speed for two - three minutes
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Pour mixture into baked crust
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Drop cherries into mixture in a single layer so they are distributed throughout
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Bake for 20 - 30 minutes until tart is baked through - it should look set and firm in the middle
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Chill for at least thirty minutes before serving
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Store in refrigerator
Recipe Notes
Use ghee or coconut oil for Paleo.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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How many eggs should we use?
Oh! Sorry, I can’t believe I left those off. 3 eggs, and I updated the recipe.
This looks wonderful. I have always loved to cook and bake so I print a lot of recipes. One thing that struck me is that there appeared to be no way to make the recipe printer-friendly and omit the pictures. When I did run it off, I was sort of unnerved that yes indeed the recipe printed in green ink, at least some of it did. Then the whole thing ran more than two pages. Sure I could have copies and dropped it into Word and made corrections. I might try it and comment of the end product if I don’t run out of printer paper.
Are you hitting the printer icon in the top right of the recipe next to the title (not the top of the blog post, but the recipe itself)? This will bring up a print-friendly version in black with no pics.