Lemon Tart (gf)

Time: 12 hours (active 1 1/2 hours)
Yield: 1 tart (plus a little excess curd to freeze)
​Clean Eat!

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!

Ingredients
Crust:

• 1 cup buckwheat kernels 
• 1 cup toasted almonds
• 1/2 cup raw cashews
• 6 medjool dates, pitted
• 3 TB pure maple syrup
• 1/2 tsp almond extract
• 1/2 tsp vanilla

Filling:

• 1 1/2 cup cashews (soaked in water and covered overnight)
• 13.5 oz can of coconut cream, unsweetened
• zest of 2 lemons
• Juice of 4 lemons
• 1/4 cup erythritol (other natural sweetener or more syrup/honey could be substituted, or regular sugar)
• 1/2 tsp pure lemon extract
• 1 tsp pure vanilla
• 2 TB honey (or agave)
• pinch of salt
• 5 TB melted butter, or coconut oil/ghee
• 3 egg yolks

Directions
Crust:

• Pulse buckwheat kernels in food processor until coarse crumbs appear
• Add toasted almonds and raw cashews, pulsing again until crumbly
• Add remaining ingredients and pulse until sticky texture appears
• Press into a tart tin, cover, and freeze to set

​Filling:

• Place all ingredients aside from egg yolks in blender, blend until creamy smooth consistency 
• Place creamy mixture in pan over low to medium-low heat, adding egg yolks, and stirring constantly to ensure mixture doesn't burn
• Heat for about 15 minutes, should thicken up a bit
• Add to set crust, bake at 350 degrees for 15 minutes, or until just set
• Cool completely prior to topping with fruit of your choice

​I LOVE this recipe, and plan to make it again with lime next time :)