Ingredients - Serves 8
CRUST
- 2 cups pecans and almonds
- 1 cup pitted medjool dates
- 3 tbsp coconut oil
FILLING
- 1 400ml can coconut milk
- 3/4cup sugar
- 1 cup plant milk (I used coconut)
- 1 tsp vanilla extract
- 5 tbsp cornflour
- 1 Jar of Lemon and lime curd - I used Cherry tree preserves
GARNISH
- 1 Handful of fresh mint
- ½ A Lime
- ½ A Lemon
Method
CRUST
- Add the nuts, dates and melted coconut oil into a food processor and pulse until well incorporated. The mixture should stick together when pinched.
- Line the bottom of a tart case with oiled parchment paper. Press the crust evenly into your pan and refrigerate it for about 30 minutes (alternately, freeze it for 15 minutes).
FILLING
- Add coconut milk and sugar to a small saucepan and set over a medium heat. Bring to the boil for 7-10 minutes, until the mixture turns darker and slightly thicker. Reduce heat to a gentle simmer.
- In a jug, mix plant milk with cornflour and vanilla. While the pan is still simmering, pour in the cornflour mix and stir well. After 2 minutes the mixture should start to thicken (it will thicken more as it cools). Add the curd and allow to cool for 5 mins in the pan.
- Pour filling into tart shells and set aside in the fridge to set.
GARNISH
- Slice the lemon and lime thinly and arrange on top of the tart (use image on recipe card for guidance)
- Wash and cut the mint and sprinkle onto the finished tart
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