Raw Lemon Tart

I recently asked the Becomingness tribe which desserts they would like to see me (re)create next. One of the requests was a Raw Lemon Tart. So I got cooking, and here it is! I have to say this, dessert is pretty damn good. It did take me a few attempts and a few adjustments to perfect it, but I am really happy with the result. On my first attempt I did not use cling wrap and then base stuck to the tart pans, I also did not use macadamias in the lemon cream. All part of the (still very tasty) learning process! The bases will soften once you add the cream mixture, so I suggest only removing the bases from the tarts shells and adding the lemon cream, once you are ready to serve.

4 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	692
Fat:	69 g
Carbohydrates:	23 g
Protein:	9 g
Calculated per serving.

by Becomingness

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Serves: 2

Ingredients

6 whole 6 whole 6 whole Dates (Medjool), Pits removed [BASE]
0.5 cup 0.5 cup 0.5 cup Macadamia Nuts, raw, Divided, Soaked for a minimum 4 hours [.5 cup for BASE, .5 cup for Coconut Cream]
0.5 cup 0.5 cup 0.5 cup Coconut, shredded, [BASE]
270 ml 270 ml 270 ml Coconut Cream, Place in the fridge for a minimum 4 hours [LEMON COCONUT CREAM]
1 whole 1 whole 1 whole Lemon, juiced [LEMON COCONUT CREAM]
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure, [LEMON COCONUT CREAM]

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process the medjool dates, macadamias and dessicated coconut in a food processor or high speed blender until it resembles fine crumbs and sticks together when pressed.
Pour mixture into into 2 small tart pans (approx 13cm diameter) lined with cling wrap and press down to form the base.
Place it in the freezer for a minimum 4 hours, overnight preferably.
Scrape out the coconut cream and place in a blender with the lemon juice, macadamias and organic maple syrup, blending for a few minutes until the mixture is nice and smooth.
Place in the bowl and refrigerate for a minimum 4 hours (overnight is best).
When ready to serve, remove the tarts from their pans, remove the cling wrap and place the lemon cream into each tart. Top with your favourite fruit.