Coconut Lemon Custard Tart

Tofu is the surprise star ingredient in this light and fresh dessert. The lemon adds a bright, refreshing flavour, making this the perfect dessert for spring or summer.

📝 Ingredients

• 7 digestive cookie
• 2 Tbsp refined coconut oil
• 10.582 oz silken tofu
• 1 lemon
• 1/3 cup coconut cream
• 2 Tbsp granulated sugar
• 1 Tbsp cornstarch
• 2 tsp pure vanilla extract

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F (180°C). Using a small food processor or a rolling pin, crush the cookies into a crumb.
2. 2Mix the coconut oil with the crumbs.
3. 3Transfer the cookie mixture into a 6-inch (16 cm) spring form pan. Use the flat bottom of a cup to press the crumbs into a crust.
4. 4Add the filling ingredients to a blender. Blend until smooth, then pour into the crust. Tap the pan to remove bubbles.
5. 5Bake in the centre rack of the oven for 25 to 30 minutes, until the edges are lightly golden and the topped is cracked.
6. 6Let cool at room temp for 30 minutes, then transfer to the fridge for at least 3 hours to set. Best if it can be let to cool overnight, although not necessary.
7. 7Decorate as desired, and enjoy!