Coconut Lemon Custard Tart

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

• Keep in an airtight container in the fridge for up to 3 days.