nut crust

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

eggs

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

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The ultimate dupe for nut pie crusts. Easy to make a home, and low carbohydrates. 

Pecan Nut Pie Crust

pecans

sugar

blackstrap molasses (honey,

unsalted butter

vanilla extract

salt

With a small food processor or a dry blender, begin by pulsing your walnuts to grind them into fine pieces. They don’t need to be a flour consistency, just ground down into the tiniest pieces possible. 

Add your brown sugar, blackstrap molasses, melted butter, vanilla extract and salt. 

Pulse again until the full mixture has incorporated, and turned into a darker color. 

Dump out the mixture into a well-greased pie dish, and press into an even layer on the bottom and sides of the dish. 

Bake for 15 minutes at 325 degrees, or until the mixture feels set. It should give off a nice, nutty aroma. 

Let it cool on the countertop, and then you can cover it with plastic wrap and freeze until it’s ready to use, or throw in your pie filling and use it fresh. 

Top 2 nut crust recipes from across the web

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The new lemon and lime tart that sc...

Pecan Nut Pie Crust

Top 2 nut crust recipes from across the web

The most viewed nut crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The new lemon and lime tart that sc...

Pecan Nut Pie Crust

The most viewed nut crust recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine