Delectable Australian Paleo Lemon Myrtle & Macadamia Nut Tart

Allergens

Nuts (almonds and macadamia nuts)

Ingredients

• 1 cup almond flour
• 1/2 cup macadamia nuts, finely chopped
• 3 tablespoons lemon myrtle leaves, crushed
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 2 eggs
• Zest and juice of 2 lemons
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 9 inch tart pan with coconut oil.
2. In a large bowl, combine almond flour, macadamia nuts, lemon myrtle leaves, and salt. Stir well.
3. Add honey and melted coconut oil to the dry mixture. Mix until fully combined.
4. Press the crust mixture into the tart pan, ensuring an even layer on the bottom and sides.
5. In a separate bowl, whisk together eggs, lemon zest, lemon juice, and remaining lemon myrtle leaves (optional for added arom
6. .
7. Pour the egg mixture over the crust in the tart pan.
8. Bake for 20 25 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
9. Allow the tart to cool before removing it from the pan.
10. Garnish with additional macadamia nuts and lemon zest if desired.

Chef’s Insight

The use of lemon myrtle leaves adds an authentically Australian touch, giving this Paleo dessert a unique and delightful aroma.

Notes

This recipe can be easily doubled or halved to fit your needs. The tart can be made ahead of time and reheated before serving.