Ingredients:

  • 1.25 cups almond flour
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup
  • 0.25 tsp fine sea salt
  • 3 large eggs
  • 0.5 cup honey
  • 0.25 cup fresh lemon juice
  • 0.25 cup fresh lime juice
  • 1 tbsp lemon zest
  • 1 tbsp lime zest
  • 4 oz Greek yogurt
  • Fresh mint leaves
  • Thinly sliced lime wheels

Instructions:

  1. Pulse almond flour and salt in a food processor until combined.
  2. Add melted coconut oil and maple syrup, pulsing until the mixture resembles coarse sand.
  3. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan.
  4. Line the crust with parchment paper and pie weights; bake at 350°F (177°C) for 10 minutes. Remove weights and bake for another 5 minutes until edges are mahogany-colored.
  5. Whisk the Greek yogurt and honey together until smooth and airy.
  6. Beat in the eggs one at a time to ensure a stable emulsion.
  7. Stir in the lemon juice, lime juice, and both zests until the filling is a uniform, pale-yellow hue.
  8. Pour the filling into the pre-baked crust and bake at 350°F (177°C) for 15–20 minutes, or until the edges are set but the center has a slight jiggle.
  9. Allow the tart to cool to room temperature on a wire rack.
  10. Transfer to the refrigerator for at least 2 hours to set the filling.
  11. Garnish with lime wheels and mint leaves before serving.