These are bursting with sweet Meyer lemon flavor accented with a light fluffy coconut cream. The coconut brings out the sweetness in the lemon. Divinely Delicious!

Lemon Cream Tart

Crust Ingredients:
2 cups soaked and dehydrated

chopped almonds
20 dates
½ cup filtered water
1/8 cup of Agave
½ tsp. Himalayan sea salt
1 tsp vanilla extract
2 tbsp. melted coconut oil

Directions:
In a Cuisinart with an S blade, chop the almonds into small fine chunks. Set aside. In a high speed blender add the dates, water, salt, vanilla, coconut oil, agave and blend until creamy smooth. Pour over the almonds in the Cuisinart and mix until dough forms a ball. Take 4 size 4 ¾” removable bottom tart pans and lightly coat with coconut oil spray. Gently take the batter and disperse it evenly into the 4 tart pans. Take a small bowl of water and dip your fingers into the water. Gently mold the dough down with your fingers until you have an even distribution all the way around the sides as well as the bottom. The shell should be about 1/8 of an inch in thickness. Make sure that the batter is distributed evenly. Place in an air tight container in the freezer for 30 minutes. After 30 minutes remove and refrigerate while you are making the filling.

Filling Ingredients:
2 cups coconut meat
½ tsp. turmeric
1/8 tsp. Himalayan sea salt
½ tsp. vanilla extract
½ cup agave
½ cup Meyer lemon juice
Lemon rinds (Cut the lemon in half from top to bottom before juicing. Make sure that you do not cut the lemon in half through the middle. Save for garnish)
¼ cup melted coconut oil
2 tsp. lecithin

Directions:
Add all of the ingredients except for the coconut oil and lecithin into a high speed blender. Blend until creamy smooth. Turn the blender on low and while it is moving, slowly pour the coconut oil and lecithin. Blend until evenly mixed. Place in an air tight container and refrigerate for 4 hours or overnight if possible. Place the lemon rinds in an air tight container and refrigerate.

Cream Topping Ingredients:

1 cup coconut meat
1/8 tsp. Himalayan sea salt
¼ tsp. vanilla extract
3 tbsp. melted coconut oil
2 tbsp. lecithin

Directions:
Place all of the ingredients except the coconut oil and lecithin into a high speed blender and blend until creamy smooth. Turn the blender on low and while it is moving, slowly pour the coconut oil and lecithin in. Blend until even. Place in an airtight container and refrigerate for 4 hours or overnight if possible.

Assembly:
Please look at my photo first. Remove the filling and the cream topping from the refrigerator and place on the counter at room temperature for 15 minutes. Remove the crust from the refrigerator. Gently remove the tart from the pan with both hands to avoid breaking the crust. Place the crust on a chopping block. Insert half of the filling into a pastry bag with a 1M tip. Place 1 inch flowers around the outer edge of the crust, making sure that the bottom of the flower is sitting on the floor of the pastry shell. It should come up higher than the crust wall by at least ¾ inches. Repeat this for all 4 tarts refilling the pastry bag as needed. Take another pastry bag with a 2D tip and place the cream topping in it. Now fill the center of each tart with florets of the same height.

Garnish:
Remove the lemon rinds from the refrigerator and place on a chopping block. You should have the lemon halves sitting on the block. Take one of the halves and cut that in half. Take a paring knife and gently remove the inside pulp, leaving the rind only. Leaving one end intact, begin ½” down from the top to cut through the rind. Make 5 equal slices using 4 cuts to form a fan. Turn the lemon fan over and place the bottom into the center of the cream filling. Separate the slices to produce a fan effect on the top of each tart.

Makes 4 tarts

Store in refrigerator in an air tight container for up to 6 days.