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Blueberry Lemon Tart with Coconut Milk Filling
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine 1 1/2 cups of flour, 1/2 cup of powdered sugar, and 1/4 teaspoon of salt. Pulse to mix. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
- Bake the crust for 15-18 minutes, or until golden brown. Remove from the oven and let it cool completely.
- In a saucepan, whisk together the coconut milk, 1/2 cup of granulated sugar, cornstarch, and 1/4 teaspoon of salt. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the lemon juice, lemon zest, and vanilla extract.
- Pour the coconut milk filling into the cooled tart crust. Refrigerate for at least 2 hours, or until set.
- Before serving, arrange the fresh blueberries on top of the tart. Serve and enjoy!
The Blueberry Lemon Tart with a coconut milk-based filling is a delightful twist on the classic dessert. This tropical-inspired treat features a buttery, flaky crust filled with a luscious coconut milk custard infused with zesty lemon and topped with a vibrant layer of fresh blueberries. This innovative variation adds a creamy, tropical flavor to the traditional tart, making it a popular choice for those seeking a dairy-free or vegan option. Renowned chefs like Yotam Ottolenghi have popularized this version, infusing it with their unique culinary flair. For the best version of this dish, seek out bakeries or restaurants known for their creative vegan desserts. The key to nailing this recipe lies in achieving the perfect balance of tangy lemon, creamy coconut, and sweet blueberries, creating a harmonious blend of flavors and textures.
55 min
8
320 calories
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