Coconut Lemon Custard Tart with Almond Butter Crust: A Deliciously Nutty Twist

Looking for a way to take your love of coconut lemon custard tart to the next level? Look no further than the creamy coconut lemon custard tart with almond butter crust! This mouthwatering dessert combines the rich creaminess of coconut milk and tangy lemon with the nutty goodness of almond butter for a flavor experience that is truly unique and unforgettable.

The key to the perfect coconut lemon custard tart is, of course, the custard. Made with creamy coconut milk, tangy lemon juice, and just the right amount of sugar, this custard is velvety smooth and bursting with flavor. The crust, made from a blend of almond flour and creamy almond butter, is the perfect complement to the tart's filling. The almond flavor adds a depth and complexity to the overall taste, while the buttery texture provides the perfect contrast to the smooth, velvety custard. Together, the crust and filling make for a dessert that is both rich and satisfying.

Whether you're a die-hard coconut lemon custard tart fan, like me, or just looking for a delicious new dessert to try, the creamy coconut lemon custard tart with almond butter crust is sure to satisfy your cravings. So why not indulge your sweet tooth and treat yourself to this nutty twist on a classic dessert? Trust us, you won't be disappointed!

Coconut Lemon Custard Tart with Almond Butter Crust

INGREDIENTS

Crust

• 8 tablespoons almond butter
• 2¼ cup ground oatmeal or almond flour
• ¼ cup coconut oil or unsalted butter
• 1 teaspoon vanilla bean paste
• ½ teaspoon salt

Filling 

• 4 large eggs
• 1 teaspoon vanilla bean paste
• ¼ teaspoon salt
• 1/2 of -13.5 oz can Coconut Milk unsweetened
• 1 can sweetened condensed coconut milk
• 1 tablespoon cornstarch
• 1/2 cup lemon juice
• 1 teaspoon lemon zest

DIRECTIONS

Preheat the oven to 350 degrees F. In a food processor, combine almond butter, oatmeal or almond flour, coconut oil, vanilla bean paste and salt. Process until a crumbly mixture forms, scraping down the side as needed.

Transfer the mixture to a 9-inch tart pan, pressing onto the sides and bottom. Use a measuring cup to help you pack the crust tightly. Place the tart pan in the oven and bake for 15 minutes. Remove from the oven and let it cool while you make the curd.

While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon juice, lemon zest, coconut milk, sweetened condensed milk, cornstarch, and salt and blend on high for 30 seconds to a minute.