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Categories:
lemon dates shredded coconut ground almonds blueberries vanilla pod coconut oil sugar whipping cream preserves
Viewed: 57 - Published at: a year agoIngredients
- 1 None lemon, zested and juiced
- 1/2 lb pitted dates
- 2 cups shredded coconut
- 2 2/3 cups ground almonds
- 1 1/2 lbs blueberries, thawed if frozen
- None None seeds from 1 vanilla pod
- 1/2 cup coconut oil
- 1/4 lb marzipan
- 1/3 cup sugar
- 1 cup whipping cream
- 3 tbsp blueberry preserves
Method
- To make the tart shell, place the lemon zest and 3 tbsp of the juice in a food processor with the dates, 1 3/4 cups of the coconut and 1/2 cup of the ground almonds and process until sticky. Press into the base and sides of a lightly greased 10 inch loose-bottomed tart pan. Chill for 30 mins.
- To make the filling, puree half of the blueberries with the vanilla seeds. Melt the remaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp lemon juice, the remaining ground almonds and a pinch of salt until smooth. Gently fold in half of the remaining blueberries, pour into the tart shell and refrigerate for 1 hour.
- Meanwhile, to make the coconut whipped cream, toast the remaining coconut in a dry frying pan until golden brown, then set aside to cool. Beat the cream until almost stiff and stir in half the toasted coconut.
- To make the blueberry compote, warm the blueberry jelly, add the remaining blueberries and cool.
- To assemble, spread the coconut whipped cream on the tart, sprinkle with the remaining toasted coconut and top with the blueberry compote.
