"Lemon coconut tart from this weekend π
Only a memory now, but such a lovely one π I'm definitely remaking it soon, it's one of our favorite desserts and it dissappeared too fast.
Light, refreshing, zesty, coconutty, everything I love in one recipe.
I'm going to share it with you here below β₯οΈ And I hope you are all safe and doing well. ."
Lemon Coconut Tart
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A Note from Feedfeed
This tart screams summer! The creamy coconut filling is flavored with lemon zest, lemon juice and naturally sweeted with the addition of maple syrup. This recipe can be made gluten free if you have gluten free rolled oats on hand!
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Prep time 2hrs 10mins
Cook time 20mins
Recipe Card
For the Crust
ingredients
- 1 cup plus 2 tablespoons rolled oats
- 1 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- Pinch of sea salt
- 2 tablespoons unrefined coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons cold water
For the Filling
ingredients
- 1 1/3 cups full fat coconut milk
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 lemon, zested
- 1 tablespoon cornstarch
- 1 teaspoon agar agar
Method
Step 1
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.
Step 2
Preheat oven to 180Β°C/356Β°F. 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.
Step 3
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.