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This coconut lemon tart is THE go-to dessert for sunny days. ⁠ With an easy fiv…

1 min read

This coconut lemon tart is THE go-to dessert for sunny days. ⁠
With an easy five ingredients filling and a sweet cracker’s crust. ⁠

🇪🇦 Receta en español en los comentarios!⁠


2 cups crushed into crumbs crackers.⁠
6 tbsp butter, melted.⁠
2 tablespoons + 1/3 cup maple syrup⁠
800 ml of heavy cream. (I used the Oatly one).⁠
1 tbsp lemon zest + 1/2 cup lemon juice⁠
1 tsp vanilla extract⁠
1 tsp shredded coconut.⁠
220 g mixed fresh strawberries.⁠


Preheat the oven to 170°C.⁠

Make the crust: crush the crackers until fine crumbs, add the butter and 2 tbsp of maple syrup. Mix until you feel the mixture holds together and looks more like a dough. ⁠

Press the dough into a tart pan better if it’s with a removable bottom. Bring to the oven and bake for 10 min.⁠

In the meantime, let’s combine the cream, the rest of the maple syrup, lemon zest in a large pot. Set over high heat and bring to boil.⁠
Once it is boiling for 5 minutes and then remove it from the heat, incorporate the lemon juice, vanilla, coconut, and whisk. Let it set cool for 10 min.⁠

Pour the coconut lemon cream into the baked crust. Cover and let it chill for 4 hours or until set. I like to do this overnight. When serving, remove the tart from the pan and top with your favorite seasonal fruits.⁠

strawberrylemontart ⁠