Lemon & Blueberry Coconut Tart Web-2

lemon & blueberry coconut tart

what you need

coconut base

1 cup coconut flour 
2 eggs, lightly beaten
1/3 cup coconut oil, melted
2 tbsp honey, melted
1/4 good quality sea salt

lemon curd filling

4 large eggs, room temperature
1/2 cup coconut oil
1/3 cup honey
zest of 2 lemons
1/2 cup lemon juice
1 tsp vanilla paste 
good pinch of quality sea salt
250g punnet blueberries 
2 tbsp coconut chips, toasted (optional garnish)

To serve, coconut yoghurt

what to do

For the coconut base:

Preheat oven to 180°C fan forced.

Gently melt the coconut oil and honey over a low heat, if required.

Add eggs to a small bowl. Lightly beat with a fork. Gradually add the coconut oil and honey to the bowl whilst still mixing with the fork.

Add the coconut flour and salt to a medium bowl. Gradually add the egg mixture to the coconut flour while stirring through with the fork until fully combined and a dough forms. The dough will be able to hold together.

Press into a 9 inch flan or tart tin. Prick the base with a fork. You can also use a springform tin and press into a single layer as you would a slice.

Place in the oven and bake for 9 – 12 minutes until golden brown. Remove from oven and set aside to cool.

For the lemon curd filling:

Add the eggs, coconut oil, lemon zest, honey, salt, vanilla and lemon juice to a medium size saucepan. Whisk together until all ingredients are combined. 

Heat the mixture over a medium low heat, continuing to whisk the mixture until thickened. This will take approximately 7 – 10 minutes. Make sure you continue to whisk throughout the whole process until the lemon filling is thickened to a pudding consistency and there are no lumps. Be careful not to over cook as the curd could start to separate.

Remove from saucepan to a small bowl and allow to cool for 10 minutes. Put in fridge for about 20 minutes. Whisk through quickly and put back in the fridge for another 10 minutes until a little thicker. 

Whisk through again and then spoon lemon curd onto coconut base, spread evenly with a clean spatula. Place back into the fridge for another 10 – 15 minutes.

Remove from fridge. Sprinkle the blueberries over the top with the toasted coconut chips, if you choose. Place back into the fridge until completely set. This may be a couple of hours. 

Serve with coconut yoghurt.

recipe by Kristin J for go natural foods. 

The Wholefood Pantry Organic Coconut Flour

$3.95

Niulife Organic Extra Virgin Coconut Oil

$10.95

The Wholefood Pantry Organic Coconut Chips

$4.95

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