Since my parents bought me a KitchenAid for my 13th birthday, it was clear to all that I was made for the kitchen. Ever since then, I was expected to make the dessert for every Shabbat dinner or family event.
In our family, everyone has a favorite dessert. My dad loves lemon tarts. But what he really cares about in a dessert is the crumble and whipped cream. If you ask him, if there are no crumbles or no whipped cream, it’s not a dessert!
Over the years I tested tons of lemon tart recipes, but it was only in 2010 that I first came across a great recipe for a layered lemon dessert called “Limon-Shelly”. This recipe inspired me to create a deconstructed lemon tart, which is perfect if you don’t have enough time to refrigerate the tart.
My dad was over the roof! Not only did he get to eat his all times favorite dessert, he could add as much whipped cream as he wanted.
When I decided to only use plant-based products in my desserts, I knew I had to create (once again) the perfect lemon tart for my dad. After many attempts, I finally came up with this easy version, which includes great crumbles and fluffy whipped cream!
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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).
Top each of the chilled desserts with a spoon of whipped cream, top with the crumble and the candied lemon zest.