Strawberry Lemon Tart

Spring, oh how I miss you so! After having 135 days below freezing this winter, I really wanted to make something that tasted like summer. The first two ingredients that popped into my head when thinking about summer was lemon and strawberries, which morphed into this fabulous dessert. It was so good, five of us ate the whole pan in one sitting!

Make sure you put a can of coconut milk in the refrigerator the night before you plan on making these bars.

Strawberry Lemon Tart
Serves 6
Fresh strawberries and lemon make this a perfect spring time dessert!
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Prep Time
2 hr 15 min
Cook Time
45 min
Total Time
3 hr
Prep Time
2 hr 15 min
Cook Time
45 min
Total Time
3 hr
Ingredients
Pecan Crust
  1. 10 Medjool dates (chopped & pits removed)
  2. 3 tbsp Almond Butter
  3. 2 C Pecans
  4. 1 tbsp Coconut Palm Sugar
  5. 1/2 tsp Salt
Lemon Filling
  1. 3 Free Range Eggs
  2. 1/4 C Agave Nectar
  3. 1 Lemon, juice
  4. 1 tsp Vanilla
  5. 1/2 tsp Salt
  6. 1 tbsp Maple Syrup
  7. 1 tbsp Arrowroot Powder
  8. 1/2 C Almond Flour
Strawberry Topping
  1. 4 C Sliced Strawberries, fresh
  2. 1 Lemon, juice
  3. 1 tsp Cinnamon
  4. 1 tbsp Maple Syrup
Whipped Topping
  1. 1 Can Coconut Milk (cooled in refrigerator overnight)
  2. 1 tbsp Coconut Palm Sugar
Directions
Pecan Crust
  1. Preheat oven to 350 degrees.
  2. Add ingredients to a food processor & pulse until ingredients are combined.
  3. Press into an 8x8 pan & bake for 15 minutes.
  4. Put in freezer for 30 minutes to cool.
Lemon Filling
  1. Mix ingredients in food processor 1-2 minutes until mixture is light yellow in color.
  2. Add this layer to crust & bake for an additional 25-30 minutes.
  3. Cool in freezer for an hour.
Strawberry Topping
  1. Combine ingredients & add to lemon layer.
  2. Store in refrigerator until ready to serve & while preparing whipped topping.
Whipped Topping
  1. Make sure coconut milk has chilled in refrigerator overnight.
  2. Scoop out coconut fat (this will be at the top of the can) & place into mixing bowl.
  3. Reserve coconut water for another recipe.
  4. Add in the palm sugar & whip on high speed for 4-5 minutes. Store in refrigerator until you are ready to serve dessert.
  5. Add dollop of coconut cream to the top of each piece.
http://barerootkitchen.com/

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