I adapted this recipe out of a cookbook called "grain-free gourmet" by Jodi Bager and Jenny Lass. I think it makes a nice holiday dessert:

Crust:

1 1/2 cups almond flour
3 TBS butter*, cold and cut into pieces (can you use coconut oil or ghee?)
2 TBS glycerin
1/8 tsp baking soda
1/4 tsp salt

Heat oven to 300.
Place all the ingredients for the crust into a bowl and mix by hand until it starts to form a ball. Refrigerate dough until firm, about 20 minutes. Remove from the refrigerator and press 1-2 TBS of the dough into the bottom and up the sides of individual tart cups. Bake the crusts at 300 for 5 minutes and let them cool before filling.

Filling:

6 egg yolks
1/2 cup glycerin
1/2 cup freshly squeezed lemon juice
1/2 cup butter, (cold and cut into pieces)
1 cup unsweetened, frozen cranberries

In a double boiler or in a glass bowl sitting above a pot of boiling water whisk together the egg yolks, glycerin and lemon juice. Slowly add the butter, a couple of pieces at a time whisking the entire time. Add more pieces as the previous ones melt. After all the ingredients are added and well blended, cook for an additional 10-15 minutes, stirring only occasionly until it thickens. Take off the heat and cool the lemon curd in the refrigerator. Once cool, remove the curd from the refrigerator and add the cranberries. Spoon the mixture into the cooled tart shells and bake at 300 for 20 minutes, until the tarts set and are puffed up. - they will shrink a bit when removed from the oven.

Cool and serve.

It says it make 12 tarts but I only got about 7...I may have larger tart pans than what they used. They are in my fridge now and I plan to have them tomorrow for Christmas dinner.

Thought it would be a festive treat !!

Mary

This message has been edited. Last edited by: Tarilee,

This is supurb!! I made it for my husband's birthday!! He loved it, we think it tastes like cheesecake. Thanks for this recipe.

think it would translate ok to one big tart? I don't have any tart pans, but I may have a small springform pan lying around here somewhere...

Oh, and I think I'd switch out the cranberries with some sumac powder for tartness, since I'm not sure I should eat cranberries at stage 1. Thoughts?

I think you could use a regular pie plate and try it as a whole pie. I was thinking of doing that myself. Or you can use one larger tart / quiche pan.

Mary

well, I made this last week.

I halved the recipe:

added about 3-4 tablespoons of sumac powder for tartness. And 1/2 c. coconut to sub for the the cranberry mass (I forgot to halve that, so it was a bit too thick).

It was tasty enough, though I'm not quite as in love with it as the lemon loaf or Tia's brownies. Not quite as sweet, maybe a bit TOO tart. It froze well, and all I had to do to get a bite was cut off a bit.