A tart as shiny as the sun: this perfect combination of sweet coconut and refreshingly sour lemon is utterly delicious. The vegan lemon coconut tart is without any refined sugar and gluten free. Served cold, this delicious tart is a more than refreshing dessert.
Fantastic taste
Do you like uncomplicated yet tasty tarts as much as I do? Then my lemon and coconut tart is just perfect for you. This summer tart plays with two very different flavors that are a match made in heaven. The interplay of coconut flakes, nuts and oat, the base of the tart is deliciously crispy and contributes to this yummy taste experience.
Lemons are rich in essential oils and they are said to have a mood-lifting effect. Together with the sunny appearance of the tart, this is certainly the case! The thinner the peel, the more juice a lemon has. Lemons come in countless varieties, which differ in taste. The lemons sold in our country mostly come from Spain and hardly differ in taste. If you like limes and prefer a heartier flavor, you can use the same recipe for a lime coconut tart.
You need almond and cashew butter for the lemon cream. I like to recommend that you make your own nut butter with your favorite nuts. Once made, you will use it again and again for different recipes. Since it keeps for months, it is an ideal storage product.
Easy to prepare
The preparation of my vegan lemon and coconut tart takes just a few steps and not much time at all. You definitely need to factor the chilling time in your fridge, though. Preparing the day before is ideal, because you need to chill the tart for at least 4 hours.
If you prefer to make lots of small tartelettes, this recipe will do just as easily. Since only the base for the tart or the tartelettes are baked, the recipe does not change.
Vegan Lemon Coconut Tart
Ingredients
For the crust
- 150 g almonds ground, or grind yourself
- 80 g coconut flakes
- 100 g oatmeal
- 100 g dates
- 50 g coconut oil liquid
- ¼ tsp salt
For the lemon cream
- 500 g coconut milk
- 1 tbsp almond butter or cashew butter M
- 100 ml lemon juice freshly squeezed (about 2-3 lemons)
- 1 organic lemon zest / finely grated skin
- 110 g maple sirup
- 3 tsp Agar-Agar
- 1 tbsp corn stark
- ¼ tsp kurkuma powder
- 2-3 drops optional: essential lemon oil
Optional decoration
- 3 Tbsp coconut joghurt
- some edible flowers
- 3 wedges fresh lemon
Instructions
- Preheat the oven to 170 ° convection.
- Grind almonds or use ground almonds.
- Roughly chop the dates. Mix all ingredients for the base in a food processor until the mixture is slightly sticky. If necessary, add 1-4 tablespoons of water until you have a mixture that you can easily press into the tart or springform tin with your hands. If necessary, brush the tart pan with a little coconut oil beforehand.
- Bake the base in the hot oven for 15 minutes.
- Mix all the ingredients for the lemon cream well in a saucepan
- Bring the cream to boil. Then simmer for a few minutes.
- Pour the liquid into the slightly cooled tart pan and let it cool for 1 hour. Then place in the refrigerator for at least 4 hours.
- Decorate as you like – serve cold and enjoy.
