Lemon Coconut Cream Tart with Almond Crust

lemon cocout cream tart with almond crust chamomile roots

As the seasons change, so do our appetites. Warm, comforting, heavier foods keeps us well during the cold winter months, and we thank them for it. Now, summer is around the corner, and it’s time to lighten things up. Many people find they eat less during the summer, but if you’re one of those lucky people who always has room for dessert, read on!


lemon cocout cream tart with almond crust chamomile roots

This tart pairs up perfectly with any summer meal. The bulk of the crust is made up of coconut flour and ground almonds. Although delicious, you’ll find this dessert quite fulfilling and it won’t leave you reaching for seconds to satisfy your sweet tooth. Although even if does, don’t fret. The whole tart is sweetened with only 4 tablespoons of honey. So, treat yourself this summer with a crumbly crust filled with whipped coconut cream, lightly flavored with lemon and topped off with a sprinkle of shredded coconut. Serve it chilled from the fridge and refresh yourself!


lemon cocout cream tart with almond crust chamomile roots


Makes one 8″ tart. Serves 10-12.


  • 1 1/4 cup – whole almonds, raw
  • 1/2 cup – coconut flour
  • 1/4 teaspoon – fine sea salt
  • 2 tablespoons – honey
  • 1/4 cup – coconut oil, melted
  • 1/8 cup – coconut milk


  • 2 cans – full fat coconut milk, refrigerated at least overnight
  • 4 tablespoons – unpasteurized honey
  • 1 teaspoon – lemon extract
  • pinch salt
  • 2 tablespoons – unsweetened shredded coconut, optional

Preheat oven to 325˚F. Prepare tart pan by lightly greasing it with melted coconut oil.

  1. Grind almonds to a fine meal.
  2. In a big bowl, place almond meal + coconut flour + salt. Whisk well.
  3. Add in honey + coconut oil + coconut milk. Mix thoroughly with a fork until it resembles a coarse crumble.
  4. Press crumble evenly and tightly onto tart pan. Poke crust with fork a few times before baking.
  5. Bake crust for about 20 minutes or until golden brown. Allow crust to cool completely before placing in the filling.
  6. To prepare the filling, start by draining the water from the cans of coconut milk. Use only the fat for this recipe.
  7. Place the fat into a big bowl and whip on medium until it no longer has big chunks.
  8. Add the honey + lemon extract +  salt. Whip on medium high – high until fluffy.
  9. Taste. If it you think it needs a bit more honey or lemon extract, add it now and whip again.
  10. Spread the filling into the cooled pie crust.
  11. Sprinkle with the shredded coconut if you wish.
  12. Cover with plastic wrap and refrigerate at least 2 hours or preferably over night.

Enjoy this tart as is or top with fresh assorted berries. Best served within a couple of days of preparing it, but it can last for about 5 days. Store it in the fridge tightly wrapped or even better, place the whole tart in an airtight container.