Main image of Coconut Lemon Custard Tart

Coconut Lemon Custard Tart

3 hr + 40 min

Dessert

Make-ahead

10 ingredients or less

Tofu is the surprise star ingredient in this light and fresh dessert. The lemon adds a nice, refreshing flavour, which is a welcomed change to all the chocolate desserts we keep sharing on the blog!

Servings

Total

3 hr + 40 min

Prep

10 min

Cook

30 min

Cool

3 hr

Contains

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soy

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gluten

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peanut

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tree nut

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sesame

Ingredients

Crust

Filling

  • 10.5 oz (300 g)
    silken soft tofu
  • 1
    lemon, juice and zest
  • ⅓ cup (80 mL)
    canned full-fat coconut milk**
  • 2 Tbsp (25 g)
    granulated sugar
  • 1 Tbsp (8 g)
    cornstarch
  • 2 tsp (10 mL)

Optional garnishes

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Directions

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  1. Preheat the oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. In a blender, combine the tofu, lemon juice, zest, coconut milk, sugar, cornstarch, and vanilla. Pour the mixture into the prepared crust.
  5. Lightly tap the pan on a solid surface to get rid of any bubbles.
  6. 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.
  7. 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.
  8. 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

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

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Sandra - April 13, 2021, 2:29 a.m.

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 :)

PUL Team - April 14, 2021, 2:13 a.m.

Oh this is so lovely to hear, Sandra! Thank you for taking the time to share this with us 😃


Julie - April 5, 2021, 4:22 a.m.

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...

PUL Team - April 5, 2021, 7:37 p.m.

Hey there Julie! Thanks for taking the time to share this with us. There are a few possible culprits for the soggy crust I can think of - 1) The filling may have seeped into the digestive cookie crust 2) The tart may have needed a bit more time to settle or 3) Perhaps the tart would have benefited from a bit more time in the oven 🙂

If you give the recipe another try, using a heavy cup to help pat down the crust from the middle out towards the sides of the pan can help ensure it’s firmly patted down and there’s less space for the filling to seep into. Depending on the temperature of your fridge and oven, letting the tart sit for longer In both may also help the crust harden up. We’re glad you enjoyed the filling despite the soggy crust and hope next time goes better 😀