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Lemon coconut tart from this weekend Only a memory now, but such a lovely one …

Lemon coconut tart from this weekend 🍋
Only a memory now, but such a lovely one 😊 I’m definitely remaking it soon, it’s one of our favorite desserts and it disappeared too fast.
Light, refreshing, zesty, coconutty, everything I love in one recipe.
I’m going to share it with you here below ♥️ And I hope you are all safe and doing well. .
Lemon coconut tart
For the crust:
100g rolled oats
80g raw almonds
40g unsweetened shredded coconut
pinch of sea salt
2 tbsp unrefined coconut oil
2 tbsp maple syrup
1 or 2 tbsp cold water
For the filling:
300ml full fat coconut milk
60ml maple syrup
60ml lemon juice
zest of one lemon (optional)
1 tbsp cornstarch (sub tapioca or arrowroot flour)
1 tsp agar agar
Add oats, almonds, shredded coconut and salt to a food processor. Blitz to rough flour consistency. Add coconut oil, maple syrup and 1 tbsp of water, blend to combine. If it sticks together then it’s ready, if still too crumbly then add the second tbsp of water and blend.
Preheat oven to 180C. Press the crust into 18-20cm tart mold, preferably with removable bottom. Bake for 12 minutes or until golden brown on edges. Let cool on a cooling rack.
Add all filling ingredients to a blender and blend for about 10 seconds to combine. Transfer to a saucepan and bring to a boil, cook for about 30 seconds, whisking frequently. Remove from heat and let cool to room temperature, but come back and give it a whisk from time to time. Pour cooled filling into the crust. Place in the fridge for a minimum of 2 hours to set.