Totally Delicious Lemon Tart


180g finely shredded coconut
230g pitted dates – roughly chopped. I just throw mine in the thermomix and it does it for me.
2 ½ tbs – 3 tbs Digestive Health – Food Grade Gelatin. The amount of gelatin is dependent on your liking for firmness and texture. I use 3 tbs as I like mine firmer.
155ml lemon juice
1 tbs lemon rind – can add more if you like lemon rind
530ml coconut milk
1/4 cup honey. If mixture is too tart for your liking use 1/3 cup honey
The awesome thing about this recipe is you can adjust it to suit your taste. If you love lemons and like things tart reduce the honey. If you like it sweeter – increase the honey.

Preheat the oven to 180˚C and line the base of a 20cm spring form tin with baking paper.

Directions for crust:
1. Put the shredded coconut and dates into a food processor (I use a thermo mix) and process for 45 – 60 seconds until the mixture begins to come together. (may take longer in a traditional food processor)
Take care not to over process, or the crust will be too oily.
The mixture will heat up with friction.
Put the mixture into the spring form tin, gently press into the base and all the way up the sides, using your knuckles or fingertips.
Make sure there are no gaps in the crust.

2 Next, place the tin into the preheated oven (180 degrees) for 15 minutes or so until browned and quite firm (it will firm up more on cooling).
Place the tin (do not remove from tin) on a wire rack to cool down, approx 20 minutes.

Directions for filling:

1. While the crust is cooling down, prepare the filling. Sprinkle the gelatin across the ½ cup of filtered water. Next, gently warm on the lowest heat to melt the gelatin, constantly stirring. Remove from the heat, add the honey and continue stirring for a few seconds until completely melted. Put the lemon juice, zest and the coconut milk into a large jug or bowl and whisk in the gelatin/honey mixture. Set aside until the crust has cooled down.

Making the tart:

Once the crust has completely cooled, pour in the filling.
Place in the refrigerator to set.
Leave for a minimum of 4 hours.
Be careful while transporting to fridge. You don’t want to spill it down the outside of the crust.
When set remove from the spring form tin.
Be gentle when you release the latch, so not to tear the crust anywhere.
Note: This is best eaten the day it is made. It will keep in the fridge for a couple of days (that is if there is any)

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