Time: 12 hours (active 1 1/2 hours)
Yield: 1 tart (plus a little excess curd to freeze)
This is an excellent tart crust, easy to make, and SUPER healthy. It's gluten free, which I love--so it won't upset my stomach! It's also dairy free if you replace the butter, and refined sugar free. You can make it vegan as well--just omit the eggs and replace the honey with agave!
You can also swap the lemon for lime, and make it a key lime tart :) It's a great healthy spin on my normal lemon-burst tart that I absolutely LOVE. I served this with real whipped cream (sweetened with a little maple syrup) and a honey lemon glaze (just heated honey and lemon juice and then cooled down to drizzle). It's a super versatile recipe, and very easy to make!
I LOVE this recipe, and plan to make it again with lime next time :)