Creamy Lemon Coconut Tart | vegan
Incredibly creamy Lemon Coconut Tart with a super crunchy base. The perfect dessert for a warm sunny day. Vegan and gluten-free!
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
15minutes 8hours
  • 2cups grated almonds
  • 1cup shredded coconut
  • 1cup rolled oatsgluten-free if preferd
  • 7soft medjool dates
  • 5tbsp coconut oil
  • 1tbsp maple syrup
  • 1/2tsp salt
  • 2tbsp plantbased milk
Lemon Cream
  • 3cups coconut creamfull fat
  • 1/2cup fresh lemon juice
  • zest of 1 organic lemon
  • 3/4cup rice syrup
  • 4tbsp coconut oil
  • 3tsp Agar-Agar
  • 1tbsp corn starch
  • 1tsp turmeric powderoptional
  1. 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.
  2. 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.
  3. 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.