Winter Citrus Tart

Cooking Steps

1. 1

   Preheat oven to 350 degrees and mist a 9-inch tart pan with cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   Fill saucepan with a few inches of water and bring to low boil. 

5. 5

   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.

6. 6

   Remove bowl from heat and allow curd to cool to room temperature. Pour into prepared crust, then refrigerate overnight.

7. 7

   Top with artfully arranged citrus slices in a pleasing design, and serve chilled.