Mini Lemon & Coconut Tarts


I just returned from a dream holiday in Bali last week and had been looking forward to creating a simple, summery treat. In Bali, it’s easy to get caught up in the hustle and bustle of things: Seminyak is the ‘happening’ city with lots of great restaurants, shopping and places to go out. But my heart was in beautiful Ubud – so quiet and peaceful – and amazing food (I stayed at Bisma Eight and HIGHLY recommend it). A really amazing trip and I’m excited to share my newest recipe with you all!

I must give credit where it is due – my boyfriend Nick helped me make these the other night and they were quite the treat. Anyone who loves a lemon dessert will definitely appreciate these – especially how simple these are to make!  All ingredients can be purchased from The Source Bulk Foods online or in-store. Enjoy and happy baking! X





14 pitted dates

2 cups walnuts

1 1/3 cup shredded coconut

2 tsp vanilla bean paste

2 tbls rice malt syrup

Lemon and coconut cream:

1 cup soaked cashews

1 cup shredded coconut

1/2 cup fresh lemon juice

1 tsp vanilla bean paste

3 heaped tbls rice malt syrup

1 tbls melted coconut oil


For base:

  • Soak dates for 15 minutes in hot water and process walnuts until fine. Add remaining base ingredients and process. Spray each tart pan with baking spray and place mixture evenly into mini tart holders using your fingers to even out. Pop in the freezer while you prepare the cream.

For blueberry & vanilla cream:

  • Blend all ingredients except coconut until combined well. If cashews are not blending completely, add around 1/4 cup water at a time and try again. It’s better to add too much water than to have a chunky cashew cream. If you pop too much water in the blender, add extra coconut.
  • Blend the coconut until a creamy texture is formed. If too thick, add water. If too thin, add extra coconut.
  • Scoop into each tart pan. Pop in freezer for 30 minutes – 1 hour. Store in freezer and let set for 5 minutes before serving. To remove from tart pan, gently place the end of a spoon in one corner to release the dessert and place on a plate. Enjoy!


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