Lemon Coconut Tart
Ingredients
- 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
- filling:?
- 300ml full fat coconut milk
- 60ml maple syrup
- 60ml lemon juice
- 1 tbsp cornstarch (sub tapioca or arrowroot flour)
- 1 tsp agar agar
Preparation
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/360F
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
