Lemon and Coconut Cream Tart with Berries

 


Lemon and Coconut Cream Tart with Berries

INGREDIENTS

Almonds 100 g, whole, 80 g, ground

Xylitol 2 tbsp granulated, or other sugar-free sweetener

Coconut oil 2 - 3 tbsp, softened

Xylitol 2 tbsp granulated, or other sugar-free sweetener

Lemon juice 5 large lemon

Coconut milk 800 ml, 2 cans, chilled overnight

Coconut milk 400 ml, 1 can, chilled overnight

Xylitol 2 tbsp granulated, or other sugar-free sweetener

Strawberries 150 g, hulled and quartered

Raspberries 150 g

Blueberries 125 g

Blackberries 125 g

Lemon zest 1, pared and finely sliced

Preparation

How to make a delicious Lemon and Coconut Cream Tart with Berries

For the pie crust

Blitz the whole almonds in a food processor until finely chopped.

Add the remaining ingredients for the pie crust and pulse until just combined.

Pack the mixture into the base and sides of a 20 cm | 8" springform cake tin or pie dish using the back of a tablespoon.

Cover and chill until needed.

For the filling

Combine the granulated xylitol and lemon juice in a large mixing bowl, stirring until the sweetener has dissolved.

Carefully open up the chilled cans of coconut milk and scrape the coconut solids into the bowl, discarding the liquids or reserving for another use.

Beat well until thick and creamy. Spoon into the lined pie crust, spreading the top flat. Cover and chill overnight.

To serve

The next day, carefully open up the chilled can of coconut milk and scrape the coconut cream into a bowl, discarding the liquids or reserving for another use.

Add the granulated xylitol and beat well until thick and creamy.

Turn out the pie from its tin and cut into slices, presenting on serving plates.

Top with the whipped coconut cream, berries, and lemon zest before serving.

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