Category: Cakes & Biscuits, Desserts, Dinner, Dinner, Healthy Recipes, Heart Healthy Recipes, Kids Meals, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Recipes, Summer Recipes, Tea Time, Vegan Recipes, Vegetarian, Winter Recipes
Cuisine: African, Boere Kos, South African
Cooking Method: Oven, Refrigerate
Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
3 Hr
Total Time:
3 Hr 30 Mins
Coconut and Lemon in the same Tart wow mind-blowing.
Ingredients
Adjust Servings
-
INGREDIENTS FOR CRUST:
- INGREDIENTS FOR FILLING:
- INGREDIENTS FOR TOPPINGS:
Instructions
-
METHOD:
- 1. Preheat the oven to 180 degrees.
- 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 18 cm size. Use the flat bottom of a cup to press the crumbs into a crust. 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 center rack of the oven for 25 to 30 minutes until the edges are lightly golden and the topped is cracked. The middle will be quite liquidly. 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.
