Paleo Fruit Tart with Lemon Curd
on Jul 02, 2019, Updated Jun 24, 2024
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Table of Contents
What Makes This Recipe Great
This Paleo Fruit Tart with Lemon Curd is the quinticential summer time dessert. With the ability to make the tart ahead of time and save it till party time, you will be bringing this to all your BBQ parties. Covered with any array of berries from strawberries, blueberries, kiwi, blackberries or any combination of your favorite, it’s pleasing to any palate.
Lemons are definitely one of the versatile fruits that are low calorie and jam packed with nutrients. 1/4 cup of lemon juice contains 31 % of the RDI for vitamin C and 3 % of folate. Lemons are also very high in potassium which makes them a great addition to recovery post work out. The lemon peel actually contains calcium, vitamin C, and potassium, as well as fiber.
Ingredient List
- Eggs
- Lemons
- Maple Syrup -look for all natural maple syrup
- Salt
- Ghee– if you don’t have ghee feel free to use butter
- Almond Flour
- Coconut Oil– use refined to make sure you don’t have an overwhelming coconut taste
- Vanilla Extract
- Strawberries– any combo of these berries will work wonderfully
- Blackberries
- Blueberries
- Kiwi
- Mint
Step By Steps
Pro Tips
- All the components of this tart can be made ahead of time and assembled when you arrive at a party or when you want to eat.
More Berry Deliciousness
Pin the image below to save this Paleo Fruit Tart with Lemon Curd recipe for later!
Paleo Fruit Tart with Lemon Curd
Ingredients
Lemon Curd:
- 3 large eggs
- ⅓ cup maple syrup
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- ⅛ teaspoon salt
- ¼ cup grass-fed ghee, room temperature
Fruit Tart:
- 3 cups almond flour
- 1 egg
- ¼ cup coconut oil, at room temp
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Fruit:
- 1 cup chopped strawberries
- ½ cup blueberries
- ¼ cup blackberries
- 1 kiwi, chopped
- 1 tablespoon chopped mint
Instructions
Lemon Curd:
- In a saucepan combine eggs, maple syrup, lemon zest, lemon juice, and salt. Whisk to combine.
- Place a pan over medium heat and stir until thickened, about 5 minutes.
- Remove from the heat and add the ghee.
- Let it sit for a minute, then whisk it in.
- Press mixture through a fine mesh strainer over a bowl. Cool and then store in the fridge.
Crust:
- Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined.
- Line a baking sheet with parchment paper and place the ball of dough in the middle.
- Form dough into an 8 inch round crust. Use a fork to poke a few holes on the crust.
- Bake crust for 20-25 minutes or until lightly browned and then set aside to cool.
- Once crust is cooled, spoon on the lemon curd (as much as you like) and then top with chopped fruit!
I don’t have a fine mesh strainer and trying to determine whether I need to buy one. What is the purpose of the fine mesh strainer? Would the recipe be okay without that step?
You don’t need it, it’s just to make sure all the lemon strings and seeds are removed.
How thick should the lemon curd be before cooling it? Im concerned mine isn’t thick enough. Thank you!
Very much up to preference, should be similar consistence as jam, or a little thinner.
Can you replace the coconut oil with avocado oil or anything different?
Yes you can swap it out with butter as well.
Can I make the crust ahead of time, freeze, and defrost?
Hi Robin, Yes you can 100% freeze this to use for later!
To make this recipe to fit an 8”x13” cake pan. Would doubling the crust be enough or should I triple the crust? I want to make it for Easter dessert and will need to feed 20+ people.
Hi Marge, You should be good with doubling the recipe to fill an 8×13 in pan!