Coconut Lemon Tart
Ingredients
- CRUST
- -1 1/2 cup rolled oats
- -1/2 cup desiccated coconut
- -2 tbsp cocoa powder
- -3 tbsp maple syrup
- -1/4 cup nut butter
- FILLING
- -1 cup full-fat coconut milk
- -1/2 cup almond milk
- -1/3 cup maple syrup
- -1 tsp vanilla extract
- -juice and zest of 1 lemon; adjust to taste
- -1 tbsp cornstarch
- -2 tsp agar-agar
- -optional coloring: turmeric powder
Preparation
No-bake coconut lemon tart (for an 18cm pan)
In a food processor, blend the crust ingredients into a sticky, sand-like mixture. Transfer to a greased tart pan and press into the edges, then set aside to chill
In a pot on medium-low heat, combine the milks and bring to a simmer while stirring well. Mix in remaining filling ingredients, then remove from heat and whisk until well-combined. Let cool for 7-8 minutes and pour into the prepared tart crust. Place the tart in the fridge to set for 2+ hours before serving
