Part 5/9:
Next in line is a Coconut Lemon Custard Tart, a lighter, zesty option. The crust is made from digestive cookies blended with melted coconut oil, pressed into a springform pan. If a food processor isn't available, cookies can be crushed with a rolling pin and mixed manually.
The filling features silken tofu blended with lemon zest, lemon juice, coconut milk, sugar, arrowroot or cornstarch, and vanilla. The mixture is blended until creamy, poured into the crust, and tapped to remove bubbles. The tart bakes for about 25–30 minutes until the edges are golden and the surface slightly cracked. Once cooled, it’s refrigerated for at least three hours or overnight, resulting in a smooth, sliceable dessert.