Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit. Line a 23cm tart tin with baking paper.
Combine walnuts, almonds and dates in a food processor and process on high for 30-40 seconds for a coarse texture. Press pastry evenly on to bottom and sides of tart pan. Refrigerate while making the filling.
To make the filling, place the coconut milk, lemon juice, lemon rind and honey into a pan, and simmer on low heat for 2 minutes. Slowly add the beaten eggs to a simmering mixture stirring vigorously until smooth and thickened. Add more honey if desired. Cool the filling slightly.
Pour filling slowly into the pastry case. Bake in the oven 20-30 min or until a knife comes out clean.
To serve, top with raspberries.
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