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 bright, refreshing flavour, making this the perfect dessert for spring or summer.

Servings

Total

3 hr + 40 min

Prep

10 min

Cook

30 min

Cool

3 hr

Contains

Soy symbol

soy

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Crust

  • 7
    digestive cookies†
  • 1 Tbsp (15 mL)
    melted refined coconut oil

Filling

  • 10.5 oz (300 g)
    silken tofu
  • 1
    lemon, zested, juiced
  • ⅓ cup (80 mL)
    coconut cream†
  • 2 Tbsp (28 g)
    granulated sugar
  • 1 Tbsp (8 g)
    cornstarch
  • 2 tsp (10 mL)
    pure vanilla extract

Optional toppings

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Make your own

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Directions

  1. Preheat the oven to 350°F (180°C). In a small food processor, blend the cookies and coconut oil into a crumb. Alternatively, crush it all together using a fork if you don't have a food processor.
  2. Pour the crust mixture into a 17-inch (18 cm) spring form pan. Use the flat bottom of a cup to press the crumbs into a crust*.
  3. In a blender, combine the tofu, lemon zest and juice, coconut milk, sugar, cornstarch, and vanilla. Pour the mixture into the prepared crust.
  4. Lightly tap the pan on a solid surface to get rid of any bubbles.
  5. Bake in the centre rack of the oven for 25 - 30 minutes, until the edges are lightly golden and the topped is cracked**.
  6. 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.
  7. Decorate with toppings just before servings. Enjoy!

Notes

  • †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.
  • * Tip: start from the middle and work your way to the sides.
  • ** The middle will be quite liquidy. Not to worry, it will set in the fridge.

Storage

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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

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Susan - June 15, 2022, 4:48 p.m.

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!

PUL Team - June 17, 2022, 7:22 a.m.

We appreciate the lovely review, Susan, and are so glad it's being enjoyed!

Reply
Emma - March 21, 2022, 9:25 p.m.

This is such a wonderful simple dessert! Officially obsessed with your recipes, telling everyone! Thank you.

PUL Team - March 23, 2022, 3:24 a.m.

Oh it means so much, Emma, thank you!

Reply
Suzana - March 14, 2022, 9:09 p.m.

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

PUL Team - March 15, 2022, 1:14 a.m.

Aw we're so thrilled to hear, Suzana, and so honoured it was part of the birthday 🥳

Reply
Cristina - Feb. 16, 2022, 7:24 p.m.

Really nice , moist and soft, very fresh to eat even in the winter time haha

PUL Team - Feb. 16, 2022, 10:21 p.m.

So glad it's being enjoyed, Cristina :)

Reply
Adèle - Nov. 27, 2021, 11:13 p.m.

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...

PUL Team - Nov. 28, 2021, 1:42 a.m.

Hey there, Adèle! Thanks for the question. Sometimes silken tofu may be labelled as "soft" in case that helps. For a substitute though, we've heard positive reviews using around 300g of coconut-based yogurt with three heaped tbsp of cornstarch. Although we haven't personally tested it out, a more neutral plant-based yogurt with starch may be one idea to experiment with! Do let us know if you give any alternatives a try 😊

Reply
Annabella - Nov. 25, 2021, 2:51 p.m.

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!

PUL Team - Nov. 25, 2021, 7:08 p.m.

Aw we're so honoured the recipe is being enjoyed on the special occasions, Annabella! Sending lots of love back 💚

Reply
Charlotte - Oct. 20, 2021, 9:06 p.m.

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.

PUL Team - Oct. 21, 2021, 1:48 a.m.

Hi Charlotte! Thanks a bunch for sharing your experience with this one, it's so appreciated and sounds delicious 😍

Reply
Elisabeth - Aug. 11, 2021, 10:41 p.m.

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?

PUL Team - Aug. 12, 2021, 2:02 a.m.

Hey there, Elisabeth! We haven't tested it out, but imagine doubling the recipe may be too much filling compared to the crust and pan, although you may enjoy that if it fits in the pan 😊 We'd recommend either increasing the ingredients by ~25% or using the single portion size for a shorter custard tart.

Do note if you adjust the portion size, you may need to increase or decrease the cooking time accordingly. Let us know if you experiment with this one 😃

Reply
Shivani - Aug. 10, 2021, 2:08 p.m.

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 🥰🥰

PUL Team - Aug. 11, 2021, 2:29 a.m.

Hey, Shivani! We hope you love the recipe. Congratulations to you and your partner ✨ Lots of love to Amsterdam 💚

Reply
Rashika - Aug. 8, 2021, 2:24 p.m.

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.

PUL Team - Aug. 8, 2021, 10:47 p.m.

Aw thanks so much for the very kind words, Rashika, it means so much 💚 So glad you're enjoying the recipe and website. Sending an abundance of love to Perth 🤩

Reply
Jenni H. - July 25, 2021, 4:44 a.m.

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.

PUL Team - July 25, 2021, 9:22 p.m.

So glad your family is enjoying the tart, Jenni, thank you for the review 😃

Reply
Lisa - July 15, 2021, 11:51 a.m.

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.

PUL Team - July 18, 2021, 1:51 a.m.

So glad you enjoyed the custard tart, Lisa! Love the idea to use up the extra coconut milk 🤤

Reply
Cris S - June 5, 2021, 6:19 p.m.

This was good, sort of cheesecakey! 😁

Reply
Fran - May 26, 2021, 3:26 p.m.

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!

PUL Team - May 26, 2021, 5:08 p.m.

What a compliment, Fran! We appreciate you sharing this so much ✨ Perhaps turning the oven up a bit may help decrease the baking time if desired 😃

Reply
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 😃

Reply
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 😀

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