Deconstructed Lemon Tart

• US customary
• Metric

crumbles:

1. Preheat the oven to 180c and line a tray with baking paper.
2. Place the oats, almonds, pecans and coconut sugar in a food processor and pulse for 1-2 minutes.
3. Add the coconut oil and pulse until crumbles are created. If needed add 1 tbs of cold water and pulse some more.
4. Spread out on the lined tray and bake for approximately 12 minutes until golden.
5. Remove and set aside to cool.
6. Once cooled break into small crumbly chunks.

lemon curd:

1. Mix the lemon juice and corn starch in a small pot until the starch completely dissolves.
2. Add the maple syrup and lemon zest and bring to boil over medium heat.
3. Reduce to low-medium heat, add the coconut cream and cook until thickened (about 10 minutes), stirring constantly. Use a wooden spoon to test if the curd is thickened enough (see picture above).
4. Remove from the heat and set aside to cool.
5. In the meanwhile, place about 1 tbs of crumble in each of the 5-6 glasses or serving bowls.
6. Once the lemon card had a chance to chill, divide it evenly and carefully between the glasses, using a small ladle.
7. Move to the fridge to allow the lemon curd to cool and settle.

whipped cream:

1. Chill a mixing bowl in the freezer for 5-10 minutes (especially recommended for warm days).
2. Pour the coconut cream to the frozen bowl and beat for about 2 minutes until creamy.
3. Add the powdered sugar and vanilla (both optional) and mix until creamy and smooth. Taste and adjust the sweetness if needed.

Note: The usual recipes for coconut whipped cream call for the separation of liquid and cream, and usually done using canned coconut cream. Since I like to use the Aroy-D boxed coconut cream which is 100% cream, I find this step unnecessary. Plus, I like that my whipped cream is more airy than thick. Still, if you would like to ensure a more set whipped cream you might want to consider separating the liquid. To do so:

(a) Simply make sure you don’t shake the box/can you’re using.

(b) Scoop the creamy part into the mixing bowl, add the powdered sugar and beat for 30 seconds - 1 minute until a thick cream is created.

(c) Pour the liquid into a separate cup (keep it in the fridge or freezer to use for smoothies or curry dishes).

optional // candied lemon zest

1. Use a vegetable peeler or a dedicated channel knife/lemon zest tool, to peel the zest from the lemon. Try to keep the pieces as long as possible and avoid the white pith. If using a regular vegetable peeler, cut into a fine julienne.
2. Add the zest to a small pot and cover with water. Bring to boil and drain. Taste and if needed repeat this process one to two more times to remove the bitterness.
3. Bring the sugar and water to a boil in the same pot or in a small saucepan, over medium heat, until the sugar is dissolved. Add the lemon zest and reduce the heat to a low simmer for 7-10 minutes.
4. Drain and let the zest cooldown. (I recommend keeping the leftover flavored sugar syrup in an airtight container/bottle in the fridge to use in other desserts/cocktails).

Assemble

Top each of the chilled desserts with a spoon of whipped cream, top with the crumble and the candied lemon zest.