Coconut Lemon Custard Tart
3 hr + 40 min
Dessert
Make-ahead
10 ingredients or less
Servings
Total
3 hr + 40 minPrep
10 minCook
30 minCool
3 hrContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Crust
-
7digestive cookies*
-
Filling
-
10.5 oz (300 g)silken soft tofu
-
1lemon, juice and zest
-
⅓ cup (80 mL)canned full-fat coconut milk**
-
2 Tbsp (28 g)granulated sugar
-
1 Tbsp (8 g)cornstarch
Optional garnishes
-
fresh berries
-
lemon slices
-
toasted coconut flakes
Make your own
Directions
- Preheat the oven to 350°F (180°C).
- In a small food processor, crush the cookies and coconut oil into a fine sand-like consistency. Alternatively, you can also crush and mix it all together using a fork if you don't have a food processor.
- Pour crust mixture into a spring form pan (7 inch / 18 cm size). Use the flat bottom of a cup to press the crumbs into a crust. Tip: start from the middle and work your way to the sides.
- In a blender, combine the tofu, lemon juice, zest, coconut milk, sugar, cornstarch, and vanilla. Pour the mixture into the prepared crust.
- Lightly tap the pan on a solid surface to get rid of any bubbles.
- Bake in the centre rack of the oven for 25 - 30 minutes, until the edges are lightly golden and the topped is cracked. Note: the middle will be quite liquidy. Not to worry, it will set in the fridge.
- Let cool at room temp for 30 minutes, then transfer to the fridge for at least 3 hours to set. Best if it can be let to cool overnight, although not necessary.
- Top with fresh berries, stewed berries, or lemon slices.
Notes
- * 7 cookies is approximately equal to 1 cup. If preferred, try with graham crackers, Dutch "speculaas", or any of your favourite cookies.
- ** Aim to scoop more of the fatty part out of the can of coconut milk. It doesn't need to be completely hard, but the aim is to have more of a thicker cream consistency. Try to avoid using a "light" coconut milk cans for this recipe, as the consistency is too liquidy and may not allow the centre of the tart to set, even when cooled.
Storage
- Keep in an airtight container in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Hi, PUL!
Thank you for this great recipe! I had a question though. It's there a substitute for the silken soft tofu? Cuz it's hard to find it where I live...
I made this a while back for my Grandfather's birthday and everyone loved it! Because everyone liked it so much and it's fairly easy to make, oh and sooooooo delicious, I'm going to make it this weekend again for another special occasion! Thanks so much for all your delicious and amazing recipes PUL! 😋 sending lots of love!
This week I made this tart for the third time ever and it was the best one I have made to dates! I used a mixture of ginger and speculoos biscuits for the base and it perfectly complimented the coconut lemon filling. I used a springform tin for the first time and the tart was so much easier to remove although mine turned out a lot shallower as the tin was 9 inches. It still tasted amazing though and cooking time was the same. I am such a fan of using soft silken tofu in dessert recipes (as in the PUL Mousse Au Chocolat) as it is so versatile and effective.
Hi! Just came across your site recently and I am obsessed! Can't wait to try out the recipes! Question about this one -- my springform pan is 9 inches... if I were to double this recipe, do you think that would work? Or would it end up being too much filling?
I had a cheesecake at a vegan cafe recently and was searching if you've any recipes for cheesecake. This recipe seems too good and so excited to use silent tofu (for the first time). I wonder why I didn't try it till now. I've prepped the cake and it's in the oven now. Can't wait to have it. I am making this to celebrate our first day as a married couple :)
Lots of love from Amsterdam. Loving the new website. Thank you soo much Sadia for all you do 🥰🥰
Simple and Yummy 😋
I am not a baker and nothing I bake turns out the way I want But, this dessert recipe definitely proved that I too can bake❤️
And it sure impressed my neighbour, who absolutely enjoyed it.
All thanks to Sadia and team. Now, I use your recipes in most of my cookies. Great work on the website too ! Loads of love from Perth.
We are all about the citrus in our house. I think I got this recipe originally from the PUL e-cookbook. My son wanted to bake together and picked this cake to make. (Blender recipes are the best when it comes to cooking with kids.). We were pretty pleased with how it came out, especially topped with some stewed raspberries.
This was so delicious, easy and healthy! I used lime instead because that was what I had in the fridge, I loved it. Like others I baked it for 40 minutes and it's so delicious I would say it serves 4 at best! Will be using the leftover coconut milk to make the vanilla caramel cake... I'm sure that'll be delicious too.
This was good, sort of cheesecakey! 😁
This is one of my favourite vegan dessert recipes EVER! I've made it several times now and it always turns out great. It usually has to go in the oven for 40 minutes and I like the use ginger biscuits for the crust to give a nice lemon and ginger flavour. Best recipe ever!
This tart was amazing! It tasted just like lemon meringue – but without the egg-yness. My tart had to stay in the oven for about 40 minutes and didn't crack on top, and it set quite quickly once it was out. Not a single person thought it was vegan and no tofu taste at all! Thank you for this amazing recipe :)
I made the tart and it turned out great! I decorated it with lemon slices and coconut shavings and served it with stewed berries. The filling was delicious, but the digestive cookie crust was soggy, instead of crunchy... I was a bit disappointed... I will try it with graham crackers next time...