Macadamia shortbread tart with lemon coconut cream
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!
No ratings yet
Servings 10
Course Dessert
Preference Dairy Free, Vegetarian
Perfect for Healthy Dessert
Skill level Confident
Ingredients
Shortbread tart base
2cupsmacadamias
4tbsphoney
1 1/2tbspsea salt
1 1/2tsppure vanilla extract
3/4cuprolled oats
Lemon coconut cream filling
4cupsshredded coconut
4tsplemon zest
5tbsplemon juice
2tbsphoney
1/4tspsea 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.