Vegan Lemon Coconut Tart
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
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.
Notes
For a slightly less intense coconut taste, replace part of the coconut milk with soy cream.
Tried this recipe?Let us know how it was!