Coconut Lemon Custard Tart
3 hr + 40 min
10 ingredients or less
Total3 hr + 40 min
2 Tbsp (27 g)refined coconut oil, melted
11 oz (300 g)silken tofu
1lemon, zested, juiced
⅓ cup (80 mL)coconut cream†
2 Tbsp (28 g)granulated sugar
1 Tbsp (8 g)cornstarch
2 tsp (10 mL)
fresh mixed berries
Make your own
- Preheat the oven to 350°F (180°C). Using a small food processor or a rolling pin, crush the cookies into a crumb.
- Mix the coconut oil with the crumbs.
- Transfer the cookie mixture into a 6-inch (16 cm) spring form pan. Use the flat bottom of a cup to press the crumbs into a crust.
- Add the filling ingredients to a blender. Blend until smooth, then pour into the crust. Tap the pan to remove bubbles.
- Bake in the centre rack of the oven for 25 - 30 minutes, until the edges are lightly golden and the topped is cracked*.
- 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.
- Decorate as desired, and enjoy!
- †7 cookies is approximately equal to 1 cup.
- †Aim to scoop the thick fatty part out from the top of a can of coconut milk. Avoid using a "light" coconut milk for this recipe.
- * The middle will be quite liquidy. Not to worry, it will set in the fridge.
- Keep in an airtight container in the fridge for up to 3 days.
Let us know what you think
Nutrition per serving
Calories 222 kcal
|Total fat||14.7 g|
|Saturated fat||10.1 g|
|Trans fat||0.0 g|
|Total carbs||18.7 g|
|Dietary fiber||1.1 g|
|Total sugars||10.1 g|
|Added sugars||8.6 g|
|Vitamin A||1 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||6.2 mg|
|Vitamin D||0 μg|
|Vitamin E||0.5 mg|
|Vitamin K||2 μg|
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
I love this, so easy to make. I didn't have enough biscuits, so only covered the base. I also cooked it in small increments, in the microwave. It was so delicious drizzled with puréed tinned peaches and date molasses. I reckon it'll be a regular favourite of all the family.
Looks delicious! Thank you!
I made it for Easter yesterday and it turned out so so delicious!! Topped it with caramel from previous recipe and strawberries and 🥰
I made this yesterday for the 2nd time, replacing the lemon with orange and adding melted dark chocolate on top when serving. The result is incredible!
I have made this recipe twice now and it is so simple, yet so decadent and delicious. It is also a light dessert and the perfect way to end a meal, especially when you want something special for company. Thank you for another terrific recipe!
This is such a wonderful simple dessert! Officially obsessed with your recipes, telling everyone! Thank you.
This was a great birthday tart. Thank you for sharing and developing your recipes. They never disappoint.
Pul has become my go to source of inspiration and recipes. Thanks again to the whole team
Really nice , moist and soft, very fresh to eat even in the winter time haha
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...