Raspberry and Lemon Tart

This tart is so lovely and refreshing, as well as sweet and tangy! Fresh lemons and raspberries make a perfect combination, and the creamy coconut milk just melts in your mouth.

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Ingredients (For a 22cm tart tin)

For the crust

  • 4 large medjool dates, or soft dates soaked in hot water for 30 minutes and drained
  • 100g of ground almonds
  • 1 tablespoon of coconut oil
  • 2 tablespoons of water

For the filling

  • 1 tin of coconut¬†milk
  • 1/2 a block of coconut cream (100g)
  • 125ml of lemon juice (about 4-5 lemons)
  • 100ml Maple syrup

For the topping

  • 1 cup of raspberries
  • Zest of 1 lemon

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To start with you will need to keep the tinned coconut milk in the fridge for at least 6 hours, or overnight. This will separate the cream from the water in the tin, we only want to use the cream. When you’re ready start, preheat the oven to 200C./180C fan. Mix the¬†ingredients for the pastry in a food processor until everything has combined, giving you a slightly sticking dough.

Grease your tin with a little oil (I used coconut oil) and then press your dough into the tin until the base and the sides are evenly covered. Prick the base of the pastry a few times with a fork and then place in the oven for 12-15 minutes, or until the pastry starts to brown. The tart base will need to be completely cool before you can add the lemon filling.

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While you’re waiting for the base to cool you can make the filling. Take the block of coconut cream from the box, but leave it in its plastic packaging. Add the block the a bowl of hot water to soften it up, this should take 5-10 minutes. Next take your tinned coconut milk from the fridge, turn it upside down and open it from the bottom. You will notice the coconut water is on top and can just be poured away. Scoop out the think coconut cream and add it to a blender or a large bowl if you are using a hand wisk. Add the lemon juice and maple syrup and blend for a few minutes until smooth. Take your now softened block of coconut cream, cut the plastic and add the cream to the mixture. You may find that some of the cream is still very hard, and so may need to be put back into hot water for a few more minutes. Blend everything together for another minute or so.

When your base has completely cooled, scoop in the lemon filling, using the back of a spoon the evenly spread the mixture. Place in the fridge to set for 10 minutes and then finally you can add the lemon zest and the fresh raspberries.

Store in the fridge for up to 4 days. Enjoy!

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