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!
Ingredients:
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.
Method:
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
