This tart is a simple recipe for all baking levels! A tasty tart to entertain your guests with a creamy, fresh flavour, or serve yourself a slice any time of the day!
Tart Shell Ingredients:
100g King Solomon medjool dates
1 tbsp Goodness Me! maple syrup
2 tbsp Goodness Me! coconut oil
1 cup Good Eats almond meal
½ cup Camino organic unsweetened shredded coconut ¾ cup Bob's Red Mill gluten-free oats
Preheat oven to 350°F. Lightly grease a 10” tart pan with removable base.
Whisk together almond flour, coconut, and oats. Set aside.
Blend dates, maple syrup, and melted coconut oil in blender.
Add date mixture into dry ingredients and mix until sticky.
Press evenly into tart pan and bake for about 15 minutes.
Allow to cool before adding curd filling.
Lemon Curd Ingredients:
2-400ml cans Goodness Me! organic coconut milk
Zest of 2 organic lemons
1 cup fresh organic lemon juice
1 cup organic cane sugar
½ cup Good Eats tapioca starch
½ tsp Frontier Co-op ground turmeric, for colour
Mix all ingredients together in medium sized pot.
Bring to a boil, stirring constantly, then reduce heat and simmer for an addition 1-2 minutes until mixture has thickened.
Pour mixture into tart shell and allow to cool at room temp for 1 hour. Transfer to fridge and let set overnight
Garnish with: Fresh Fruit Coconut Cream Candied Lemon Slices
Coconut Cream:
400ml can of Goodness Me! coconut milk, refrigerated for 1-2 days
1 tbsp Goodness Me! maple syrup
1 tsp Baker's Supply House Organic Pure Vanilla
Open can and scoop hardened coconut cream from the top of the can, leaving the coconut water behind.
Blend coconut cream with hand mixer for 1 minute. Add maple syrup and vanilla. Mix for an additional minute until soft and creamy.
Candied Lemon Slices:
3 lemons, sliced thin
1 cup of cane sugar
1 cup of filtered water
Bring cane sugar and water to a boil.
Add lemons and cook on a low simmer for 10 minutes.
