Friday, March 2, 2018

Lemony Coconut Sugar Tart with Nut Crust

With spring right around the corner, I am planning to add lots of light, lemony desserts to my menus. I'm always trying to come up with desserts that not only satisfy, but also boast some health benefits. Using coconut sugar not only adds delicious coconut-y flavor, but it slows glucose absorption, making this a good dessert for diabetics (in moderation, of course). The nut crust balances perfectly with the creamy lemon filling and the crunchy nuts on top add an extra layer of toastiness. Serve this with coffee or tea at your next brunch or dinner party and leave your guests feeling bright and cheery!


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.

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