1. Preheat oven to 350. Coat a 9-inch tart pan or pie plate with non-stick spray. Place the crust ingredients in a food processor and pulse until combined. Press into the prepared pan and bake for 10 minutes. Allow crust to cool slightly before filling.
2. Beat the eggs in a stand mixer for 1 minute (or use a hand mixer) on medium speed. Add sugar and beat again for 1 minute. Add lemon zest/juice and cream and beat until just combined. Pour into the prepared crust and bake until the filling is set, about 25 minutes.
3. Bring the tart to room temperature, then garnish with coconut and almonds. Chill in the fridge until ready to serve.
Lemony Coconut Sugar Tart with Nut Crust
Serves 8
All you need:
Crust
1/2 cup walnut halves
1/2 cup whole almonds
1/2 cup unsweetened shredded coconut
1/4 cup coconut sugar
4 tablespoons coconut oil, melted
Pinch salt
Filling
4 eggs, room temperature
1 cup coconut sugar
Zest and juice of 3 lemons
1 cup coconut milk creamer
Shredded unsweetened coconut and toasted almonds, for garnish
All you do:
1. Preheat oven to 350. Coat a 9-inch tart pan or pie plate with non-stick spray. Place the crust ingredients in a food processor and pulse until combined. Press into the prepared pan and bake for 10 minutes. Allow crust to cool slightly before filling.
2. Beat the eggs in a stand mixer for 1 minute (or use a hand mixer) on medium speed. Add sugar and beat again for 1 minute. Add lemon zest/juice and cream and beat until just combined. Pour into the prepared crust and bake until the filling is set, about 25 minutes.
3. Bring the tart to room temperature, then garnish with coconut and almonds. Chill in the fridge until ready to serve.