Step 1

Preheat the oven to 350F.

Step 2

Grease an 8x8 pan (I use a bit of coconut oil).

Step 3

For the tart: In a large bowl whisk together the cassava flour, unsweetened shredded coconut, coconut flour, arrowroot starch, grass-fed gelatin, and salt. Then mix in the melted coconut oil, honey, and vanilla extract. Mix until combined and mixture is crumbly.

Step 4

Remove 1/2 cup of the tart mixture and set it aside. This will be used later for the crumble top.

Step 5

Take the remaining tart mixture and press it into the bottom of the greased pan. Making sure it is as even as possible. Set aside.

Step 6

For the filling: Add the filling ingredients to a small saucepan. Whisk until all ingredients are combined, and the arrowroot starch is dissolved. Heat over medium heat, stirring frequently. Cook until the filling is nice and thick - should take about 5 minutes.

Step 7

Pour the lemon filling over the tart crust, making sure it is spread evenly.

Step 8

Evenly crumble the reserved 1/2 cup of tart mixture over the lemon filling.

Step 9

Bake in the centre of the preheated oven for 25 minutes or until top turns lightly golden brown.

Step 10

Enjoy!