Lemon Coconut Tart
Lemon Coconut Tart is a delightful combination of tangy, creamy, and sweet flavors. It's made with wholesome ingredients and can be a healthy and refreshing dessert for any occasion. Moreover, it's vegan-friendly!
Ingredients
For the crust
- 2 oz. almond flour
- 2 oz. oat flour (blended oats)
- 1 oz. maple syrup
- ½ tsp vanilla extract
- 0.75 oz. coconut oil, softened
For the lemon coconut cream
- 1 cup cup coconut cream, full fat
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup maple syrup or honey
- 4 tsp coconut oil
- 1 tsp Agar-Agar
- 1 tsp cornstarch
Instructions
- In a mixing bowl, combine the almond flour, oat flour, maple syrup or honey, vanilla extract, and softened coconut oil for the crust. Mix well until the ingredients are fully combined and form a dough-like consistency.
- Press the dough evenly into the bottom and sides of a baking pan, creating a crust. Make sure the thickness is consistent.
- Bake the crust in the preheated to 350°F (175°C) oven for about 8-10 minutes or until it turns golden brown. Once baked, remove it from the oven and let it cool completely.
- In a saucepan, combine the coconut cream, fresh lemon juice, lemon zest, maple syrup (or honey), coconut oil, Agar-Agar, and cornstarch for the lemon cream filling. Whisk the mixture until the ingredients are well combined. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Allow it to simmer for a few minutes until it thickens and becomes smooth.
- Remove the saucepan from heat and let the lemon cream filling cool slightly. Then, pour it into the cooled tart crust, spreading it evenly. Refrigerate the tart for at least 2-3 hours, or until the lemon cream filling sets and becomes firm.
- Once the tart is fully chilled and set, you can serve it as is or garnish it with additional lemon zest, coconut flakes, or fresh berries. Enjoy!