Recipe

Dessert

Lemon and Coconut Cream Tart with Berries

By FDL

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Lemon and Coconut Cream Tart with Berries
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A tasty no bake dessert recipe with a twist: try this dairy free and vegan lemon and coconut cream tart topped with coconut cream, berries, and lemon zest.

Ingredients
For the crust
  • Almonds 100 g, whole, 80 g, ground
  • Xylitol 2 tbsp granulated, or other sugar-free sweetener
  • Coconut oil 2 - 3 tbsp, softened
For the filling
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 8
Preparation

How to make a delicious Lemon and Coconut Cream Tart with Berries

For the pie crust

  • Blitz the whole almonds in a food processor until finely chopped.
  • Add the remaining ingredients for the pie crust and pulse until just combined.
  • Pack the mixture into the base and sides of a 20 cm | 8" springform cake tin or pie dish using the back of a tablespoon.
  • Cover and chill until needed.

For the filling

  • Combine the granulated xylitol and lemon juice in a large mixing bowl, stirring until the sweetener has dissolved.
  • Carefully open up the chilled cans of coconut milk and scrape the coconut solids into the bowl, discarding the liquids or reserving for another use.
  • Beat well until thick and creamy. Spoon into the lined pie crust, spreading the top flat. Cover and chill overnight.

To serve

  • The next day, carefully open up the chilled can of coconut milk and scrape the coconut cream into a bowl, discarding the liquids or reserving for another use.
  • Add the granulated xylitol and beat well until thick and creamy.
  • Turn out the pie from its tin and cut into slices, presenting on serving plates.
  • Top with the whipped coconut cream, berries, and lemon zest before serving.

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