Zesty Lemon Coconut Tart

Zesty Lemon Coconut Tart

• 100g Toasted almonds 
• 8 Dates 
• 100g Desiccated coconut 
• Large pinch of sea salt 
• 400ml coconut milk
• 3 tbsp cornflour 
• 1 cup soaked cashews (drained)
• 3 lemons, zest and juice 
• Pinch of turmeric 

Blend the almonds, desiccated coconut and salt with half of the dates, until you have a dry-ish nutty paste. Press this into a lined cake tin, pressing the mix evenly and firmly to form a solid base. Freeze while you make the filling. 

Warm the coconut milk and separately mix a few spoons with the cornflour, then return the cornflour mix to the pan and whisk until thickened. This is your coconut custard. 

Blend the cashews with the lemon juice, half the zest and a few spoons of water until smooth, then add the coconut custard, turmeric and remaining dates. Re-blend. You should have a thickish yellow custard mix, you may have to add a little more water if too thick. If too loose, add more nuts. 

Pour the mix into the base, smooth and scatter with the remaining lemon zest and freeze for a couple of hours before serving.