Paleo Dragon Fruit Lemon Curd Tart

“Rufio! Rufio! Rufio!” If you know where that is from, I’d say you have wonderful taste (of course you do, you are reading my blog after all). Rufio is one of the most iconic characters from the movie Hook. Hook still remains one of my all time favorites. The movie brings back so many childhood memories. For instance, my brother and I would stand on our beds, pretending like they were pirate ships and have a sword fight. Later, when we went to Universal Studios, my parents got us a treasure chest full of Peter Pan toys. My favorite scene out of the entire movie happens to be the dinner scene, where Robin Williams (may he rest in peace; we all lost him too soon. Thank you for bringing so much joy to my childhood) ate with the Lost Boys. If you have never seen it, you should definitely go on Netflix or some how watch the movie. You will not regret it. In that scene, the food was bright blue, green, yellow, pink and red; it was amazing seeing it as a kid. I had never had anything so bright and colorful to eat. It truly defines a fairy tale. I am raising my son to watch Hook as he grows up, just like me. I hope to share my love for that movie with him.

The reason I brought up Hook is because the recipe I am sharing with you today reminds me of the colorful pies and desserts in the dinner scene. I’m making a Paleo Dragon Fruit Lemon Curd Tart. The purple fleshed dragon fruit hides colorful secrets in it and has become one of my favorite fruits. While its skin is purple, the meat of the fruit can be magenta, white or red. For this particular recipe, I used the fruit with the bright magenta insides. It has a very mellow flavor but the vibrant  color really draws me to it. And without delay, here is the recipe:

Paleo Pie Crust:

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Nut Flour (I used Cashew Nut Flour)

Tapioca Starch

Coconut Flour

Grass Fed Butter (Cold)

Honey

Large Egg

Lemon Zest[/ezcol_1half] [ezcol_1half_end]

3/4 Cup

1/2 Cup

1/4 Cup

3 tbsp

1-2 tbsp

1[/ezcol_1half_end]

 

1. First, start by sifting all of the dry ingredients together. The nut meal (I ground my own Cashew Meal), tapioca starch and coconut flour. To grind your own nut meal, you can use a coffee grinder. A tip, freeze the nuts for a few hours before grinding. That way the heat from the grinding does not extract much oil from the nut, turning it into a butter.
2. Cube the cold butter and pinch it together with the flour mixture.
3. After incorporating the butter into the flour thoroughly, add in the egg, honey and lemon zest.
4. Mix until the dough forms, but do not over work it. Form it evenly into your tart tins.
5. Bake the tart shells at 350° for 6-8 minutes.

 

Lemon Curd:

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Large Eggs

Lemon Juice (Fresh Squeezed through a fine sieve)

Honey

Grassfed Butter[/ezcol_1half] [ezcol_1half_end]

2+ 1 yolk

3 tbsp

2 tbsp

2 tbsp[/ezcol_1half_end]

1. Start by putting a pot of water on the stove on medium heat until it starts simmering. This will be used as a double boiler for the curd.
2. In a stainless steel mixing bowl, whisk the eggs first and than add in honey and lemon juice and whisk until it is thoroughly mixed.
3. set the mixing bowl over the simmering pot of water and keep stirring the mixture until it has a hollandaise sauce consistency.
4. Take the curb off of the heat and mix in the two tbsp of butter.
5. Let the curd cool, but set a piece of plastic wrap directly onto the curd, so a skin doesn’t form on it.

 

Dragon Fruit Curd:

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Juice of Dragon Fruit (Meshed through a fine sieve)

Lemon Juice

Large Eggs

Honey

Grassfed Butter[/ezcol_1half] [ezcol_1half_end]

2 tbsp

2 tsp

2

2 tbsp

2 tbsp[/ezcol_1half_end]

1. Same instruction as above. Whisk the eggs before adding in the rest of the ingredients.
2. After egg is beaten, add in dragon fruit juice, lemon juice and honey. Whisk until fully incorporated.
3. Put the mixture on the double boiler. Stir constantly until hollandaise sauce consistency is formed.
4. Remove from the heat and mix in the 2 tbsp of butter.
5. Now you are ready to assemble your tars!
6. Pour in the curds into the now ready pie shells, let it sit in the fridge for an hour before consuming.

Note: I did try Meyer Lemons, but they didn’t give the bite that a regular lemon gives.

Thank you for visiting my page and allowing me to share a recipe with you. Enjoy!