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Kiwi Lime Tart

September 25, 2014 By Samantha Wellspring 6 Comments

Kiwi Lime Tart

Kiwi Lime Tart
 
Save Print
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
 
Kiwis are a forgotten fruit but they are the stars of this dish and boy oh boy are they good. Sweet and tart mmm just what the doctor ordered!
Author: Samantha B. Johnson
Serves: 8
Ingredients
  • Filling:
  • 8 Kiwis
  • 4 limes
  • ⅙ cup honey

  • Crust:
  • ⅓ cup coconut flour
  • 2 cups cashews
  • 2 tbsp honey
  • ½ tsp salt
  • ¼ cup palm shortening
Instructions
  1. Preheat oven to 350 degrees
  2. Melt palm shortening in a small pot
  3. Put all crust ingredients into a Cuisinart and blend until smooth
  4. Spread crust ingredients into a 8 X 8 baking dish. Grease up a piece of tin foil with coconut oil and but greased side down over crust cover with dry beans and bake for 15 min.
  5. While crust is baking scoop out kiwi’s and put in Cuisinart with, lime juice and honey and blend until smooth
  6. Put blended filling ingredients into a saucepan and heat on med heat for about 10 min or until some other the water begins to evaporate off and mixture thickens.
  7. When crust is done cooking add filling and bake for another 20 min
  8. Let tart cool than put into refrigerator overnight so that it sets
  9. *If the tart is too watery in the morning you can always put it in the oven to cook a bit longer. When you cut a piece out it should not release water if it does it was not cooked long enough.
3.3.3077

 

Filed Under: All recipes, Baked Goods, Dairy-free, Desserts, Gluten-free, vegan, vegetarian

« Zucchini Lasagna
Pineapple-Coconut Muffins with Macadamia Nut Frosting »

Comments

  1. danielle says

    August 31, 2015 at 6:03 pm

    Hello Samantha. This looks delicious, but how much palm shortening do you use? I don’t see it in the ingredient list. Also, could one substitute coconut oil? Thank you

    Reply
    • Samantha B. Johnson says

      September 6, 2015 at 3:14 pm

      Sorry fixed it! You could try coconut oil but it might just make a more crumbly crust which isn’t necessarily a bad thing. Another option would be ghee if you are not allergic to casein.

      Reply
      • frankie says

        January 30, 2016 at 5:36 pm

        Hi Sam,
        Casein is present in butter but not in ghee. It’s a wonderful option for cooking and spreading. I don’t think anybody should buy palm oil as it destroys orangutan habitat. https://orangutan.org/rainforest/the-effects-of-palm-oil/
        Thanks for all your yummy recipes. I am currently being treated for SIBO at a Naturopathic School and gave your link to the director (an ND) a couple of weeks ago. Your link is now on the students and patients’ worksheet, so I suppose you’re going to see more traffic on your website – woohoo!

        Reply
        • Samantha B. Johnson says

          February 3, 2016 at 11:38 am

          Thanks for sharing I was unaware of the effects of palm oil harvesting on the orangutans. Your welcome for the recipes 🙂

          Reply
  2. susan says

    January 3, 2016 at 6:37 pm

    thanks for the wonderful recipes, sam! i’ve always read, heard, not to heat honey as it, i believe, eithr becomes a toxin of sorts or is just very hard to digest. have u not heard this?

    Reply
    • Samantha B. Johnson says

      January 4, 2016 at 9:43 am

      I have heard of this but never really looked into it before. It seems like the main cause of concern is the increase in production of a compound HMF which is naturally occurring in honey, coffee, dried fruit or any act of heating or drying foods. Here is the link to learn more https://en.wikipedia.org/wiki/Hydroxymethylfurfural . There doesn’t seem to be much information out there on honey specifically so I’m not convinced personally that it is anything to be overly concerned with. Obviously raw honey will give you the most health benefits because the enzymes will still be active but that could be said of any cooked food because heat inactivated enzymes.

      Reply

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