Coconut Lemon Custard Tart

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. 1

   Preheat the oven to 350°F (180°C). Using a small food processor or a rolling pin, crush the cookies into a crumb.

2. 2

   Mix the coconut oil with the crumbs.

3. 3

   Transfer 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. 4

   Add the filling ingredients to a blender. Blend until smooth, then pour into the crust. Tap the pan to remove bubbles.

5. 5

   Bake in the centre rack of the oven for 25 to 30 minutes, until the edges are lightly golden and the topped is cracked.

6. 6

   Let 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. 7

   Decorate as desired, and enjoy!