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.
29 November, 2018
ingredients
Almonds
100 g, whole, 80 g, ground
Xylitol
2 tbsp granulated, or other sugar-free sweetener
Coconut oil
2 - 3 tbsp, softened
Xylitol
2 tbsp granulated, or other sugar-free sweetener
Lemon juice
5 large lemon
Coconut milk
800 ml, 2 cans, chilled overnight
Coconut milk
400 ml, 1 can, chilled overnight
Xylitol
2 tbsp granulated, or other sugar-free sweetener
Strawberries
150 g, hulled and quartered
Raspberries
150 g
Blueberries
125 g
Blackberries
125 g
Lemon zest
1, pared and finely sliced
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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