Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish

If you’re looking for a dessert that is rich in flavor and totally plant-based, the Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish is perfect for you. This tart is not only easy to make, but it also combines the bright flavors of lemon with the creaminess of coconut and the sweetness of blueberries. It is a refreshing treat that will please your taste buds and impress your family and friends.

WHY YOU WILL LOVE THIS RECIPE

This Vegan Lemon Coconut Tart is a delightful dessert that offers a unique combination of flavors. The Biscoff cookie crust delivers a deliciously crunchy texture and sweet taste, pairing wonderfully with the creamy lemon filling. This dessert is vegan, meaning it is free of animal products, making it suitable for different dietary preferences. The fresh blueberries on top add a pop of color and flavor, making this tart not only tasty but also visually appealing. Whether you’re hosting a party or enjoying a quiet night at home, this tart will surely be a hit.

HOW TO MAKE Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish

Making the Vegan Lemon Coconut Tart is a straightforward process. Here are the steps and ingredients you will need to create this delightful dessert.

EQUIPMENT NEEDED

To make this tart, you will need a few simple kitchen tools:

• Food processor
• Mixing bowl
• Whisk
• Tart pan
• Baking sheet
• Measuring cups and spoons

Ingredients You’ll Need :

• 1 package Biscoff cookies (15–20 pieces) or equal amount of vegan vanilla wafers
• 2 tablespoons coconut oil, melted
• 1 (15 oz) can coconut cream
• 3/4 cup sugar
• Juice of 5 medium lemons
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 2 tablespoons corn starch
• 1/3 cup coconut milk (or soy milk)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350°F (175°C).
2. In a food processor, blend the Biscoff cookies until fine crumbs form, then mix with melted coconut oil.
3. Press this mixture into the bottom of a tart pan to form the crust.
4. Bake the crust for about 10 minutes until slightly golden.
5. In a mixing bowl, combine coconut cream, sugar, lemon juice, lemon zest, vanilla extract, corn starch, and coconut milk.
6. Whisk until smooth, then pour the filling into the baked crust.
7. Bake for an additional 25-30 minutes, until the filling is set.
8. Let the tart cool, then garnish with fresh blueberries before serving.

HOW TO SERVE Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish

When it comes to serving this delightful tart, it can be enjoyed cold or at room temperature. After letting it cool, slice it into wedges and serve on dessert plates. You can dust the top with powdered sugar for an extra sweet touch or add more fresh blueberries for decoration. This tart goes well with a cup of tea or coffee, making it an excellent choice for afternoon gatherings or special occasions.

STORAGE & FREEZING : Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish

If you have leftovers, you’ll want to store them properly. Place the tart pieces in an airtight container. It can stay in the refrigerator for up to 5 days. To freeze the tart, cover it well with plastic wrap and then place it in a freezer-safe container. It can last for about 2 months in the freezer. When you’re ready to enjoy it again, thaw it in the refrigerator overnight.

SERVING SUGGESTIONS

This Vegan Lemon Coconut Tart is delicious on its own, but you can enhance its flavor with some serving suggestions. Consider serving it with a scoop of vegan vanilla ice cream or coconut whipped cream. The creamy texture of the ice cream pairs nicely with the tartness of the lemon filling. You can also serve it alongside sliced strawberries or raspberries to add another fruity element.

VARIATIONS

Get creative with this recipe by trying some variations. You can replace the blueberries with other fresh fruits like raspberries, blackberries, or sliced strawberries. For an added crunch, consider sprinkling some chopped nuts on top, such as pistachios or almonds. You can also add a teaspoon of matcha powder to the filling for a green twist that adds both color and flavor.

FAQs

Can I use regular cream instead of coconut cream?

Yes, but it will change the recipe from vegan to non-vegan. Coconut cream is crucial for keeping this tart dairy-free.

Is there a substitute for corn starch?

Yes, you can use arrowroot powder as an alternative to corn starch in the filling. It will help thicken the tart just as well.

Can I make the crust ahead of time?

Absolutely! You can make the Biscoff cookie crust a day in advance, just store it in an airtight container until you are ready to add the filling.

How do I know when the filling is set?

The filling is set when the edges will appear firm, but the center will slightly jiggle. It will firm up more as it cools.

MAKE-AHEAD TIPS FOR Vegan Lemon Coconut Tart with Biscoff Cookie Crust & Fresh Blueberry Garnish

Making this tart ahead of time is easy and convenient. You can prepare the Biscoff cookie crust a day in advance. Store it at room temperature until you are ready to add the filling. After baking the tart, it’s best to let it cool completely before refrigerating it. Chilling it overnight will help the flavors meld, making it even tastier when you serve it. This tart is perfect for preparing for gatherings or special occasions, allowing you to enjoy time with your guests while still serving a lovely dessert.

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