Lemon, Cranberry & White Chocolate Tart

I was inspired by my friend Bree, but her recipe called for all kinds of things I am not supposed to cook with.  So, I adapted it to suit my own dietary needs.  It was really delicious, super tart and refreshing.  I made it over several days because I knew that Christmas day would be hectic.

Cranberry Topping:

1 bag of cranberries, 1/2 cup of honey (or more or less to your liking), 1 cup of cranberry juice. Bring to a boil, reduce heat, simmer until thickened.  Let cool in fridge.  Can be made several days in advance.

Lemon Curd:
6 egg yolks, 1/4 cup honey, grated zest of one lemon, 1/2 c. lemon juice, 6 Tb. coconut oil.  Blend all ingredients until smooth.  Add to sauce pan.  Cook on low heat, stirring constantly until thick.  Remove from heat.  Let cool in fridge.  Can be made several days in advance.

White Chocolate:
1 cup cacao butter, 1/2 cup honey, 1 Tb. coconut butter, 1 Tb. vanilla.
Heat slowly, stirring constantly.  Blend to emulsify.  Place in candy molds, freeze.  Can be made several days in advance.  (As long as you don't eat it all up!)

Almond Flour Crust:
1 1/2 cups blanched almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/4 cup coconut oil
2 Tb. honey
1 Tb. vanilla extract

Mix dry ingredients in Cuisinart.  Add honey, oil and vanilla and blend until thick.  Pat mixture with wet hands into spring form pan or silicone baking dish.  Bake at 325* for 15 minutes, until golden.

Now the fun begins.  Reheat the white chocolate and pour into the crust. Freeze until chocolate is hard.

Remove from the baking dish and place on a nice plate.  Add the lemon curd.

Add the cranberry. Shred chocolate on the top or serve as is.