LCHF Lime Tart
Prep time 30 minutes
Cooking time 2 hours
1.5 cup almond meal
100 g unsalted butter, softened
1.5 tablespoon Natvia
0.5 cup lime juice
0.5 cup Natvia
120 g unsalted butter
6 drops of natural green food dye
1 lime, sliced and quartered
0.25 cup pistachios, roughly chopped
- Preheat oven to 180C
- Mix the base ingredients together with a spatula until combined. Press into 8 greased mini tart tins, or 1 large tart tin. Bake in the oven for 10 minutes and then remove from the oven. Lightly press down the raised middle with the flat of a spoon and bake for another 5 minutes. Remove from the oven and stand on the bench.
- Place the lime juice, Natvia, eggs, and vanilla in a heat safe bowl over a simmering pot of water. Whisk the mixture together and continue to stir occasionally for 15 minutes as the mixture thickens. Once the mixture has thickened removed from the heat and stir in the butter until combined and smooth. Pour the filling into the tart bases and refrigerate for at least 2 hours, or overnight.
- Garnish with pieces of lime and pistachios.