Lemon Custard Tart with Fresh Berries
4.4(364 ratings)Think of this as a raw take on lemon curd tart. Cashews and coconut butter provide the rich, custardy body, while fresh juice and zest supply real sharpness. A tiny pinch of turmeric deepens the color without affecting the flavor. Cut it into wedges while cold and pile each one with berries so every bite gets a little fruit.
- Hands-on
- 30 min
- Chill
- 4 hr
- Total
- 4 hr 30 min
- Serves
- 8
- Level
- Moderate
Method
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Step 1: Process the almonds, shredded coconut and dates until they hold together, then press into a 9-inch tart pan with a removable base.
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Step 2: Blend the cashews, lemon juice, zest, coconut nectar, coconut butter and turmeric until custard-smooth. Taste and add more nectar if too sharp.
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Step 3: Pour the custard into the crust, smooth the surface, and refrigerate for at least 4 hours until it holds a clean edge when cut.
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Step 4: Slice the tart into eight wedges with a warm knife and top each wedge with blueberries and a few fanned strawberry slices.
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