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  • 1 1/2 cup Chestnut flour
  • 1/4 cup Pecans
  • 6 tbsp Ghee
  • 1/4 cup Honey
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 4 Lemon Juice
  • 3/4 cup Honey
  • 5 Eggs
  • 2 tbsp Ghee
  • 2 tbsp Coconut oil
  • 1/8 tsp Salt
  • 1 Lemon


Instructions are for 2 servings. Please modify as needed.

  1. Curst: Step 1: Use high-power Cuisinart and grind it until pecans become fine small pieces.
  2. Step 2:  Now add the rest of the ingredients into Cuisinart and blend it until it combines and is smooth.
  3. Step 3: Take a 12 x 12 baking dish and grease it with ghee and press dough so that it covers the entire bottom surface evenly and place it into the freezer for 1 hour.
  4. Step 4: Set your oven to 350 degrees.
  5. Step 5: This step prevents the crust from rising use a piece of tin foil and grease it and place it face down on the top of the crust and place dry beans on the foil top.
  6. Step 6: Bake it for 20 minutes.
  7. Step 7: Get rid of tin foil with beans on it and bake for another 15 to 20 minutes or check till it gets browned then remove it from the oven and leave it till it cools down.
  8. Filling: Step 1: In a Cuisinart or blender put all the ingredients from the filling list and blitz it until it is all combined and gets smooth.
  9. Step 2: Take a saucepan to pour the blended mixture and cook at medium or low heat for 10 minutes or until the mixture gets nice and thick, keep stirring to avoid burning.
  10. Step 3: Once the mixture is ready pour it on the crust. Let the tart cool at room temperature and then put in the refrigerator.
  11. To serve:  Serve it when it's set and cold. And garnish it with a slice of lemon on the top.

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