This vegan, no-bake tart combines macadamias with fresh lemon coconut cream to create a tart that your friends and family will be talking about until the next creation!
Ingredients
Shortbread tart base
- 2 cups macadamias
- 4 tbsp honey
- 1 1/2 tbsp sea salt
- 1 1/2 tsp pure vanilla extract
- 3/4 cup rolled oats
Lemon coconut cream filling
- 4 cups shredded coconut
- 4 tsp lemon zest
- 5 tbsp lemon juice
- 2 tbsp honey
- 1/4 tsp sea salt
Instructions
Shortbread tart base
- To make the base, process the macadamias until they resemble a fine “meal” – don’t process for too long, or you will end up with macadamia butter! Add all other base ingredients and pulse to combine. Firmly press into a 23cm round fluted tart tin with removable base, and place in the freezer while you make the cream filling.
Lemon coconut cream filling
- To make the cream filling, process the shredded coconut in a food processor for 15-20 minutes, scraping down the sides of the bowl frequently, until it becomes smooth like butter and reduces in bulk. Add the remaining filling ingredients and process together until smooth and creamy.
- Spoon the cream filling onto the base and chill in the fridge until ready to serve.
Nutrition
Calories: 438kcalCarbohydrates: 36gProtein: 4gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gSodium: 1201mgPotassium: 259mgFiber: 5gSugar: 27gVitamin A: 1IUVitamin C: 5mgCalcium: 34mgIron: 2mg
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