The perfect dessert for a warm day when you let the sun shine on your face on the terrace: Creamy Lemon Coconut Tart with a crispy base.
No. Wait.
It’s a SUUUUPER creamy Lemon Coconut Tart with a SUUUUPER crunchy crust.
Honestly. I wish I could find better description for the creaminess but I need a superlative for that. It’s just…Ugh. So good!
The fruity fresh cream melts on the tongue. In combination with the crunchy crust of coconut flakes, nuts and oats, this lemon coconut tart is an absolute good mood dessert that you can’t get enough of.
Best of all, both the base and the cream are made really simple and quick. 15 minutes preparation time + 15 minutes baking time + 8 hours in the fridge. Say all in all 20 minutes of effort for this dream of dessert 🙂
By the way: This Tart has even become a little star! The summery, refreshing dessert has made it into the renowned Origin Magazine, which is available to many, many stores and stores in America. 🙂
If you’re as much a tart fan as I am (you are, right?), you should definitely try the Melt-in-the-Mouth Chocolate Tart I made recently. It’s already been baked by so many of you guys, which I can totally understand.
If you prefer a summery variety, I have a recipe for a White Chocolate Coconut Tart for you. Open your mouth, close your eyes. And dream of turquoise sea and white sandy beaches…
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 8 hours |
| Servings |
tart (Ø25cm)
|
- 2 cups grated almonds
- 1 cup shredded coconut
- 1 cup rolled oats gluten-free if preferd
- 7 soft medjool dates
- 5 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 tsp salt
- 2 tbsp plantbased milk
- 3 cups full fat coconut cream
- 1/2 cup fresh lemon juice
- 2 lemon zest
- 3/4 cup rice syrup
- 4 tbsp coconut oil
- 3 tsp Agar-Agar
- 1 tbsp corn starch
- 1 tsp turmeric powder optional
Ingredients
Crust
Lemon Cream
|
|
- Preheat oven to 170°C (350°F) degrees. Place the grated almonds, shredded coconut, oats, dates, coconut oil and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 10 minutes. Remove and allow to cool completely.
- Place all the ingredients for the lemon cream in a small saucepan, stir well. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes until it starts to thicken. Stir constantly.
- Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 6 hours or overnight. If wanted, garnish with coconut yoghurt and fresh lemon. Enjoy the tart always cold.
