1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
3/4 teaspoon Celtic sea salt
1 stick unsalted butter, cold, cut into tablespoons
For the filling:
1 stick (8 tablespoons) unsalted butter, room temperature
3/4cup light honey (such as clover)
4 large eggs
3 large egg yolks
1/4cup lemon zest (make sure the lemons are organic)
1/2cup freshly squeezed lemon juice (about 6-8 lemons)
1/8 teaspoon Celtic sea salt
For the whipped cream (For Paleo or Gaps – you can whip coconut milk using THIS METHOD):
1cup heavy cream (or whipped coconut milk)
2 tablespoons honey
2cups blueberries, or berries of your choice
Instructions
Preheat oven to 350ºF and adjust rack to middle position. Heat honey in a small saucepan over low heat. Pour over coconut and toss until coated. Spread evenly on a baking sheet lined with parchment paper. Bake for 8-10 minutes until just turning golden brown. Cool. Grind in a spice mill (or coffee grinder) until fine. (Can be stored in an airtight container for 8 weeks.)
Place almond meal, coconut flour, coconut, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Place dough on a piece of plastic wrap, form into a 9-inch disk, and wrap tightly. Chill in the refrigerator for 30 minutes. Remove dough from wrapping and press dough on bottom and up sides of a 10-inch round buttered tart pan. Bake at 350 degrees F for 12-14 minutes until golden brown on the edges.
Place butter and honey in the bowl of a standing mixer. Beat butter and honey together until smooth. On low speed, add eggs and egg yolks one at a time, and then add the zest, lemon juice and salt. It will look curdled, so don’t worry!
Pour the lemon mixture into a medium saucepan and cook over medium-low heat for 8-10 minutes until thick, whisking constantly. Cook, whisking constantly, until the mixture reaches 175ºF on an instant-read thermometer (don’t let the mixture boil). Pour into a bowl and cool for 20 minutes.
Pour cooled lemon filling into baked tart crust. Cover with a piece of parchment paper, and chill in the refrigerator for 3 hours. When tart is chilled, pour cream into the bowl of a standing mixture. Whisk on high while slowly pouring honey into bowl. Whisk until soft peaks form. Spread whipped cream evenly over lemon filling and top with berries.