Lime Mousse Tart (Stage 2 AIP Reintroduction)
 
Prep time
Total time
 
This recipe is a Stage 2 AIP Reintroduction. It contains nuts.
For an AIP-friendly version, omit the tart base and spoon the filling into pretty glasses for a lovely lime mousse
Author:
Recipe type: Sweets
Serves: 8
Ingredients
For the Base
  • ½ cup hazelnuts, preferably activated/saoked
  • ½ cup almonds, preferably activated/soaked
  • 8 large Medjool dates, destoned
  • ⅓ cup shredded coconut
  • a pinch of salt
Plus, 1 x Rachel's Lime Mousse
Method
  1. Pop all the crust ingredients into your food processor. Mix until they form a solid clump when squeezed between your fingers. This may take 2 - 3 minutes.
  2. Line a tart tin with cling film. Taking your time, using your fingers, press the crust mixture into the tart tin forming the pastry crust. Take care to do this as evenly as possible (although, I'm a fan of the rustic look!)
  3. Place the tart tin in the freezer for at least an hour.
  4. Spoon the filling into the tart crust, smoothing the top. Return to the freezer for at least two hours.
  5. Remove your tart from the freezer 20 minutes before serving. Lift the edges of the cling film to remove the tart. Garnish with the remaining lime zest.
Recipe by joannafrankham.com at https://joannafrankham.com/lime-mousse-aip-paleo/