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Classic No-Bake Coconut Lemon Tart
[Vegan, Gluten-Free]

JW By: Josephine Watmore

Author Bio

Desserts and dinners that really know how to please a crowd. I have spent the last... Read More

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Classic No-Bake Coconut Lemon Tart [Vegan, Gluten-Free]

8-10

Dairy Free

Vegan

This no-bake lemon tart is a classic dessert that's so easy to whip up. You don’t even need to turn on your oven! Just blend the crust ingredients and press them into a pan; mix and heat the coconut filling, and pour the filling on top of the crust to... Read More

Ingredients You Need for Classic No-Bake Coconut Lemon Tart [Vegan, Gluten-Free]

For the Crust:

1/2 cup dates
1/2 cup pecans
1/2 cup almonds
1/2 cup shredded unsweetened coconut plus a little more for sprinkling

For the Filling:

Half a 15-ounce can of coconut cream
1 1/2 cups plus 2 tablespoons fresh lemon juice
1/2 cup maple syrup or agave nectar
1/2 tablespoon lemon zest
1/2 teaspoon agar agar powder
2 tablespoons cornstarch
1/4 cup water

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How to Prepare Classic No-Bake Coconut Lemon Tart [Vegan, Gluten-Free]

Take all of the crust ingredients and pulse together in a food processor, until the mixture starts to clump together.
Lightly dust a 10-inch pie dish with coconut, then press the crust mixture evenly into the dish to make the base. Place in fridge while you prepare the filling
Whisk the coconut cream, lemon juice, zest, maple syrup and agar together in a saucepan. Then mix the corn starch and water together and add to the coconut mixture
Place on a medium-low heat and gently heat the mixture to simmer slightly, whisking constantly. As it heats it should thicken. This should take about 8-10 minutes from start to finish
Once the mixture has thickened, take off the heat and leave to cool for a minute or two. Pour into the prepared tart base and leave to cool. Once at room temperature cover and place the Coconut Lemon Tart in the fridge for at least 2 hours, or until ready to serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.