A chilled, no-bake tart with a biscuit and almond base and a lemon cream made with fermented coconut. It comes out smooth, slightly tangy and very easy to make. For a large tart or to make it again, the 500 g size goes further; if you just want to try it, the 125 g one is more than enough for a small version.
Ingredients
- 150 g biscuits (oat or digestive), for the base
- 60 g ground almonds, for the base
- 60 g melted coconut oil, for the base
- 1 tbsp agave syrup, for the base
- 300 g natural fermented coconut, for the cream
- Zest and juice of 2 lemons, for the cream
- 4 tbsp agave syrup, for the cream
- 1 tsp vanilla extract, for the cream
Method
- Blitz the biscuits with the ground almonds to a sandy texture.
- Add the coconut oil and the syrup, and mix until the mixture is damp.
- Spread the base into a springform tin and press it down well with the back of a spoon. Put it in the freezer for 15 minutes.
- Mix the fermented coconut with the lemon zest and juice, the syrup and the vanilla until smooth.
- Pour the cream over the cold base and smooth it with a spatula.
- Chill for at least 4 hours, ideally overnight, until set.
- Decorate with lemon zest just before serving. For a fresher touch, add a few mint leaves.
Time: 270 minutes · Serves 8
You might also like our coconut, chocolate and banana pots. Find COCO by Angela at your nearest shop.