| Servings | serves |
Ingredients
- 1/2 Orange zested
- 1 cup Desiccated Coconut Toasted
- 3/4 cup Macadamia Nuts
- 2 teaspoons Coconut Oil
- 3-4 Medjool Dates pitted
Filling
- 10 grams Gelatine Leaves soaked in cold water for 5 minutes (or 3 teaspoons Gelatine Powder or Agar Agar)
- 1 cup Lemon Juice
- 5 teaspoon Lemon Rind grated
- 3 tablespoons Coconut Cream
- 1/2 cup Maple Syrup or Honey
- 4 teaspoons Arrowroot
- 5 Egg Yolks
Ingredients
Filling
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Instructions
- Process all crust ingredients in a food processor, then press crumb mixture into buttered and/or lined dish with the back of a spoon then chill in freezer or fridge.
- Take your soaked gelatine leaves out of cold water, squeeze dry and place in small bowl with 1/3 cup boiling water. Stir to dissolve and set aside.
- Gently warm lemon juice, maple syrup and zest in a pan. Turn off heat. Mix arrowroot and coconut cream to form a paste. Add this lemon juice mixture to pan with dissolved gelatine and stir in.
- Whisk egg yolks in bowl, and then slowly whisk in lemon juice mixture. Stir the mixture constantly over medium heat til it becomes thick.
- Sieve or use a stick mixer to eliminate the rind, and then pour over the chilled crust. Add raspberries or fruit of your choice to the top of the tart, and refrigerate until set.
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