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

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A rich, plant-based dessert combining the flavors of lemon, coconut, and blueberries, set in a crunchy Biscoff cookie crust.

Ingredients

Scale
  • 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)

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.

Notes

This tart can be enjoyed cold or at room temperature. Store any leftovers in an airtight container for up to 5 days in the fridge.

Nutrition

Keywords: vegan desserts, lemon tart, coconut tart, blueberry tart, plant-based dessert, Biscoff cookie crust

Find it online: https://alexandrarecipes.com/vegan-lemon-tart-biscoff-cookie-crust-blueberry-garnish/