Hi All -
I'd like to try making a primal version of this Coconut Lime tart recipe from the UK House and Garden magazine, and would be grateful to hear from any cooks in the crowd who might be able to help adapt some of these ingredients, specifically the flour; would some combination of almond and/or coconut flour work? And, since I find coconut sweet enough, I'm hoping that excluding the sugar won't affect the consistency...would be grateful for any feedback.
Coconut Lime Tart
225 g plain flour, plus extra for rolling
pinch of salt
115 g cold butter, diced
130 g desiccated coconut
Juice and fine zest of 2 limes
2 tablespoons rum
225 ml double cream
2 medium eggs, lightly beaten
100 g caster sugar
Icing sugar to serve
Preheat oven to 180C.
Pastry: combine flour, salt an diced butter...combine to fine crumbs, mix in 4.5 Tbsp cold water and gently knead into a ball. Turn onto floured surface, roll out to line a flan tin. Chill for 30 min., then bake pastry for 20-30 min.
Filling: mix coconut, lime zest and juice, rum and cream and combine to a thick paste. Set aside for coconut to soften.
Whisk eggs and sugar, gradually adding spoonfuls of the coconut paste while whisking until mixture is free from lumps. Fill pastry with mixture and return tart to oven. Bake for 35 min or until set and golden. Serve warm or cold, dusted with icing sugar.
Just found this recipe for CF-based pie crust: