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Coconut Lemon Custard Tart

December 22, 2019

Watch How to Make it here

 Recipe starts at 02:44

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 have been eating this winter. 

 

Try graham crackers, speculaas or any favourite cookie in this crust!

 

We made this dessert twice. Once adding a 1/4 cup of coconut milk, which gave the middle a softer, more custard-like consistency, and again using 1/3 cup of coconut milk, which gave it a more solid cheesecake-like consistency. Feel free to try either! They were both incredibly delicious. 

Coconut Lemon Custard Tart

Recipe PDF

▸ ▹ Vegan, nut-free 

Yield: 1 (7-inch/18 cm) tart
Prep Time: 10 min
Cook Time: 30 min

Total Time: 40 min (not including chilling time)

 

INGREDIENTS

Crust

1 cup (about 7) digestive cookies (use gluten-free cookies, if preferred)

1 Tbsp (15 mL) melted coconut oil

 

Filling

1 package (300 g) silken tofu

1 lemon, juice and zest

1/3 cup (85 mL) full-fat coconut milk, from a can

2 Tbsp (25 g) sugar

1 Tbsp (8 g) arrowroot or corn starch

2 tsp (10 mL) pure vanilla extract

 

Optional Garnishes

Fresh berries

Lemon slices

Stewed berries

 

Directions

  1. Preheat the oven to 350°F (180°C). In a food processor, crush the cookies and coconut oil into a fine sand.

  2. Pour crust mixture into a spring form pan (small size: 18 cm / 7 inch). 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.

  3. In a blender, combine the tofu, lemon juice, zest, coconut milk, sugar, corn starch, 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. Put into oven and bake 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.

  6. Let cool at room temp for 30 minutes, then transfer to the fridge for at least 3 hours. Best if you can store it overnight.

  7. Top with fresh berries, stewed berries, or lemon slices.

Notes

  1. Storage: keep in an air-tight container in the fridge for up to 3 days. 

  2. Variations: try adding in cocoa powder, melted dairy-free chocolate, cinnamon or fresh fruit. Make the crust out of any favourite cookie!

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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