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Dairy free lime curd tart with a gluten free graham cracker crust

Gluten free, FODMAP friendly, nut free
Prep Time 30 mins
Cook Time 1 min

Equipment

  • 1 x 26cm fluted tart tin with 2.5cm edges. The edges can be higher but the pastry and curd fit perfectly in this sized fluted tart tin

Ingredients
  

For the gluten free graham cracker tart base:

  • 100 g (1 cup) tapioca flour
  • 40 g (1/3 cup) brown rice flour
  • 50 g (just under 1/2 cup) toasted quinoa flour
  • 50 g light brown sugar
  • 1/4 teaspoon xanthan gum
  • 1/4 - 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 115 g butter or butter substitute cold and cubed
  • 1 extra large egg
  • 1/2 - 1 tablespoon honey
  • 1-3 tablespoons cold water, just to bring the dough together

For the dairy free lime curd:

  • 110 g 1/2 cup caster or white sugar
  • Zest of 1 large lime
  • 180 ml 3/4 cup lime juice
  • 125 ml 1/2 cup melted coconut oil
  • 4 extra large eggs
  • 1 egg yolk
  • Green food colouring about 4 drops if you’re into that

Instructions
 

To make the graham cracker crust:

  • In a large mixing bowl, combine the dry ingredients. Add the cubed butter, and use your hands to rub it into the flour until it resembles dry, wet sand. This should take around 5 minutes. Unlike pie dough, we don't want big chunks of butter, so take your time to rub it all in.
  • Add the egg, honey and water and use your hands to bring the dough together. It will be very sticky. Once the dough is completely combined (with no dry spots) gather it into a ball and press it together. Place the pastry into an airtight wrap and press it into a circular pat. This will make it easier to roll out later. Place this into the fridge for about 30 minutes.
  • Preheat the oven to 180C or 356F.
  • You can either press the pastry straight into the fluted tart tin or roll it out and lay it in. The former is straightforward, but the latter should be done between two sheets of baking paper - the dough is sticky. Any time you're having trouble, place it back in the fridge for 10 minutes.
  • Roll the pastry reasonably thin, and a little larger than the rim of the fluted tart tin. Peel the top layer of baking paper off, and then carefully invert the pastry into the tart tin. Press the edges gently into the corners of the tin. Here, I find it useful to place the pastry back in the fridge for 10 minutes - this makes it easy to peel the last layer of baking paper off. Once off, use your hands to neaten the crimped top of the pastry and patch up any holes as necessary.
  • Once the mixture is neatly pressed into the tin, use a fork to poke steam holes in the base. These will prevent the shell from puffing and cracking as it cooks.
  • Place the tart shell on a baking tray and into the oven for 25 minutes. The baking tray will ensure you don’t crush the sides as you take it out of the oven.
  • Once cooked, allow to cool a little while you make the curd. It's fragile as it cools so be gentle.

To make the lime curd:

  • Place the sugar and lime zest in a medium heat proof bowl. Use your fingers to rub the lime zest into the sugar. Set the bowl over a small saucepan 1/4 filled with water over a low-medium heat. Ensure the water won’t touch the bowl.
  • Add the remaining ingredients and whisk to combine. It will take a few minutes for them to come together. Once they do, continue whisking for 5-10 minutes, or until the curd has thickened and will coat the back of a spoon. As soon as it does, remove it from the heat. If you’re cautious, you can plunge the bowl base into an ice or cold water bath to stop the curd from cooking. I don’t generally find that necessary, but each to their own.

To finish:

  • Pour the curd into the tart shell (still on the baking tray) and use the back of a spoon to smooth out any dimples. Place the tart into the oven for 10-15 minutes, just to set the curd.
  • Allow to cool completely before slicing and serving. Keeps well in the fridge for a few days.
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