It was last minute and I had little to no time to prepare a dessert for a birthday celebration I had been invited to. With the select ingredients I happened to have handy, I made this show stopper. Top with any fresh berries you like or are in season and let your inner artist shine. 

Crust

2/3 cup Coconut Flour

1/3 cup Buckwheat Flour

1/3 cup Butter, chilled

2 tablespoons Sugar

1/4 teaspoon Salt

Filling

1- 15 ounce package Mascarpone Cheese, room temperature

1 Egg

2 tablespoons Coconut Flour

1/4 cup Honey

1 Lime, zested and juiced

Pinch of Salt

Directions

Preheat the oven to 325 degrees Fahrenheit or 165 degrees Celsius.

To make the crust, in a medium size bowl cut the butter into the dry ingredients with a pastry fork until small pea sized pebbles are formed. Press this mixture into a a round fluted tartlet pan, 8 inches in diameter until the crust is level with the side of the pan. Set aside.

In a mixing bowl cream together the mascarpone, egg, sugar, coconut flour, honey, lime juice, zest and pinch of salt until smooth. Pour this batter into the prepared crust.

Bake for 15- 20 minutes until the top is a light golden brown and the center is set. Remove and allow to cool before topping with your favorite selection of seasonal berries.