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Macadamia shortbread tart with lemon coconut cream

Macadamia Shortbread Tart with                        Lemon Coconut Cream

This vegan, no-bake tart combines macadamias with fresh lemon coconut cream to create a tart that your friends and family will be talking about until the next creation!

serves
10
prep
60
mins

 Shortbread tart

INGREDIENTS
Base

2 cups macadamias
4 tablespoons honey
1 ½ teaspoons sea salt
1 ½ teaspoon pure vanilla extract
¾cup rolled oats
METHOD

To make the base, process the macadamias until they resemble a fine “meal” - don’t process for too long, or you will end up with macadamia butter! Add all other base ingredients and pulse to combine. Firmly press into a 23cm round fluted tart tin with removable base, and place in the freezer while you make the cream filling.


Lemon coconut cream filling

INGREDIENTS

4 cups shredded coconut
4 teaspoons lemon zest
5 tablespoons lemon juice
2 tablespoons honey
¼ teaspoon sea salt

METHOD
To make the cream filling, process the shredded coconut in a food processor for 15-20 minutes, scraping down the sides of the bowl frequently, until it becomes smooth like butter and reduces in bulk. Add the remaining filling ingredients and process together until smooth and creamy.

Spoon the cream filling onto the base and chill in the fridge until ready to serve.
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Categories: entertaining

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