Tuesday, July 3, 2012

Fresh Lime and Strawberry Tart

Bright and vibrant fresh lime curd with a dollop of smooth honey kefir "cream" resting on a foundation of toasted pecans and crowned with a juicy sweet strawberry.  Perfectly portioned for parties, this naturally sweetened dessert is reason enough to celebrate.

Fresh Lime and Strawberry Tart

Honey Pecan Crust
(makes approximately 14 crusts for 4 oz. jars)

2 cups (8 oz.) chopped pecans, toasted
2 tbsp honey
1 tbsp refined coconut oil

1. In a food processor, process toasted pecans until they reach the consistency of coarse meal. Add coconut oil, process again. Add honey and process until pecans look like a wet sand that holds together when pinched.

2. Press pecans into 14 4 oz. canning jars (jelly jars).  Bake at 350 degrees F for 15-20 minutes, or until slightly browned.  Remove from oven and cool completely.

Lime Curd
(makes filling for approximately 7 4 oz. jars)

3 eggs
1/3 cup honey
1/2 cup lime juice
1/4 cup refined coconut oil
1 t. fresh lime zest

1.  In a double boiler, whisk eggs and honey together until thoroughly combined.  Whisk in lime juice, coconut oil, and lime zest.   Stir continually until mixture begins to thicken.  Remove from heat and continue to stir for a few more minutes. 

2.  Allow to cool, then pour about 1/4 cup over crust in a 4 oz canning jar (jelly jar).  Chill in refrigerator.

Kefir Cream
(makes topping for approximately 7 4 oz. jars)

1/2 cup kefir cheese
1 t. honey

Blend kefir cheese and honey together in a small blender.  Place a dallop of "cream" over lime curd.

Chill dessert until ready to serve.  Top with a fresh sliced strawberry.

(This recipe has been shared as part of the GAPS Legal Thursdays over at wellfedhomestead.com)

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