We love this tart because it stunningly showcases the best of winter citrus. Modify the citrus topping based on what is in season and what looks beautiful to you.
For the crust:
1 1/2 cups raw almonds
1/2 teaspoon salt
6 Medjool dates, pitted
3 tablespoons virgin coconut oil
1 1/2 cups old fashioned oats
2 tablespoons water (plus more as needed)
For the tart:
3/4 cup juice from Frieda’s pink lemons
1 tablespoon Frieda’s pink lemon zest
1 cup sugar
2 large eggs
3 large egg yolks
1/4 teaspoon salt
1 stick unsalted butter, sliced into 1/2-inch pieces
Preheat oven to 350 degrees and mist a 9-inch tart pan with cooking spray.
Combine raw almonds and salt in food processor bowl and pulse until fine meal. Add dates and blend, then stream in coconut oil. Add old fashioned oats until completely incorporated. Add water 1 tablespoon at a time until mixture forms loose, sticky ball.
Firmly press mixture into tart pan, completely covering bottom and sides. Bake 10 minutes, until edges are just golden brown. Remove from oven and set aside to cool.
Fill saucepan with a few inches of water and bring to low boil.
Place a heat-safe bowl over saucepan and add pink lemon juice, pink lemon zest, sugar, eggs, egg yolks and salt. Whisk until sugar dissolves. Add butter one piece at a time, whisking to melt completely before adding next. Continuously whisk about 20 minutes until curd reaches thick, velvety texture.
Remove bowl from heat and allow curd to cool to room temperature. Pour into prepared crust, then refrigerate overnight.
Top with artfully arranged citrus slices in a pleasing design, and serve chilled.