Citrus Tart Recipe (Paleo)

Autumn is well and truly here in London. Scarfs and beanies are being taken out of storage, umbrellas are making a daily appearance and the leaves are gathering in clusters on the streets. But I’m not transitioning to a soup and porridge diet until the last rays of spring disappear for good. So, to say goodbye to Spring, I’m sharing a citrus tart recipe with you. I love citrus desserts, there’s something so satisfying about the sweet and sour combination. This particular tart has a nut base which gives a lovely texture and complimentary flavour to the citrus curd filling.

My tip for making the tart the very best it can be is to use organic eggs and the freshest, juiciest oranges and lemons you can find. Trust me, you can taste the difference.

Another thing to keep in mind is that curd is a tricky thing to make and can sometimes leave you on the brink of a mental breakdown. If your curd isn’t thickening up enough, take a few breaths and reach for the arrowroot flour.

Citrus Tart Recipe

 Tart Ingredients

  • 1 cup walnuts
  • 1 1/2 cups almond meal
  • 4 tablespoons honey or maple syrup
  • 4 tablespoons coconut oil, melted
  • optional: enough water to form a dough


  1. Preheat oven to 180C
  2. Blend walnuts until they become a crumbly meal.
  3. Mix the walnut mixture with all the remaining ingredients in large a bowl and press into a tart tin. Chill in the fridge for 30 minutes.
  4. Bake tart crust for 15 minutes, or until golden brown. Leave to cool completely.

Citrus Curd Ingredients

  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1 teaspoon orange zest
  • 4 eggs
  • 4 egg yolks
  • 1/4 cup maple syrup or honey
  • 3/4 cup coconut oil, melted
  • Optional: arrowroot flour to thicken if needed.


  1. Place a stainless steel bowl over a pot of simmering water. Turn heat to low. Pour in lemon and orange juice, orange zest, eggs, yolks and maple syrup. Whisk until combined.
  2. Whisk in coconut oil, 1 tablespoon at a time until melted. Turn the heat to medium and continue to whisk.
  3. Whisk until it becomes a curd consistency. Once thick enough to coat the back of a spoon, allow to cool completely.
  4. An optional step is to sieve your curd before baking it to create a smoother consistency.
  5. Preheat oven to 180C and bake for 15 minutes or until the curd has set. Leave to cool.
  6. Store in the fridge for up to a week or in the freezer for a couple months.

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