I know I may be clinging on to what is left of our summer months but I still see sunshine… and with sunshine comes zest. I’ve really been craving a zesty, ‘summers’ dessert and what is better than a lemon tart with a coconut crust… Nothing!
I’ve strayed away from keeping is raw as I wanted to have that ‘buttery’ base taste with my smooth lemon filling. Keeping it vegan of course, I’ve created a delicious dish that is so simple to make.
Here’s to keeping it fresh.
-200g unsweetened desiccated coconut
-37 grams coconut flour
-125g unrefined coconut oil, room temperature (if it’s melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
-2 tbsp. coconut sugar
-1/8 tsp. salt
– 150 g / (soak in water overnight or an hour before in warm water)
– 4.5 tbsp. freshly squeezed lemon juice
– 150 ml maple syrup or sugar to taste
– 4 level tsp. corn flour
– pinch of turmeric (for colour, optional)
– Soak your cashews in hot (from the tap) water whilst you make your crust.
For the crust:
-Preheat the oven to 175 °C and get out a 9″ tart pan with a removable bottom.
-Mix all the crust ingredients together in a food processor until the mixture comes together as dough would.
-Press the mixture into your lined tart pan and pat up the sides and over the bottom of the pan.
– Bake for 8-12 minutes or until lightly browned. It’ll go from totally white to brown and then potentially burned in moments, so keep a close eye on it!
-Let the crust cool at room temperature, for about 30-60 minutes, and then refrigerate until cold and firm.
Now time for the filling! The fun stuff.
Rinse and drain the soaked cashews and place them in a blender with the lemon juice and maple syrup. Blitz several times until you get a completely smooth liquid. Ensure to keep scraping down the edges to get all the mixture in.
– Once you are satisfied with you mix, pour it out into a pan.
-Warm the mixture up, gently stirring so it doesn’t burn.
-Taste the mixture and add more maple syrup if necessary – remember that you’ll probably want your curd to retain some tang.
-Mix 4 tsp. of cornflour with 2 tbsp. of water in a small bowl and add this to the warm lemon curd mix.
-Bring the mixture to the boil gently (stirring the whole time) and allow it to bubble for two minutes to let it thicken (the mixture will thicken further as it cools).
-Finally, add a pinch or two of turmeric to the warm mixture to give the curd a pale yellow colour. (Be very careful as I found that even as little as ¼ tsp. could overpower the mixture!)
-Spoon the mixture out of your pan, into a bowl and leave to cool for 20 minutes.
-Once cooled, spread across your coconut crust and smooth over with a cold metal spoon.
-Chill the tart for half an hour and then serve up with a spoon of coconut ice cream!
You can thank me later! If you decide to make this dish, then be sure to tag me in your zesty creation – @rawbakestation.