Our Best-Ever low Calorie Lemon Coconut Tart with fresh Kiwi Topping
This is the best healthy Lemon Tart with Coconut that I made for a Dinner Party and everyone enjoyed, appreciated and commented positively about the taste and texture of this special Tart that I made without Butter or Egg. Even with a healthy weight, I still understand the benefits of cutting down on Calories. Mixing whole wheat Flour with our usual All purpose Flour is healthier and not noticeable in the Crust, the texture is still the same and substituting with Coconut Oil instead of Butter is perfect. I used Lemon Juice for the Crust instead of Water. I usually bake my Crust with Lemon Juice and Orange Juice because of the natural taste and flavours of these two nutritious Fruits and I have never regretted it for once. The texture is still perfect with added flavors and nutrients.
Ingredients for the Crust:
1 1/2 cups All-purpose Flour
1 cup white-whole wheat Flour
1/4 teaspoon Salt
1 tablespoon Coconut Sugar
200g solid Coconut Oil
9-10 tablespoons freshly squeezed and chilled Lemon Juice.
800ml (2 cans) unsweetened creamy Coconut Milk
4 tablespoons or 1/4 cup freshly squeezed Lemon Juice
1 tablespoon freshly grated Lemon Zest
4-5 tablespoons Cornstarch
1/2 teaspoon Turmeric for flavor and colour
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
2 tablespoons Coconut Sugar
Crust: Mix the Crust ingredients together in a food processor or with hand starting with the dry ingredients.
Add the Lemon Juice gradually, keeping eye on the texture. you can add more or less until your desired consistency.
Transfer the mixed Dough to a round 8 or 9 inch Tart Pan.
Press the Dough into the Pan.
Bake in a preheated Oven-350° F for 14 minutes or until the edges are lightly browned, just keep eye on your Crust because Baking time Varies.
Allow the Crust to cool completely at a room temperature.
Filling: Combine the ingredients for the filling.
Stir continuously over a low heat until the mixture starts to thicken.
Add Coconut Sugar and turn the heat off.
Pour the filling into the cooled Pie shell.
Put it in the Fridge and chill for at least 10 minutes.
Slice and add fresh Kiwis on top and refrigerate for 45 minutes before serving.