A Must Make Dessert for Your Next Party

There are a million reasons why this Lemon Tart needs to be front and center at your next shindig and here’s a few. A) It’s gorgeous and B) It sounds insanely yummy. Did we also mention that it’s gorgeous? That is high up on our priorities list when picking a party dessert. Crafted by Zen Eats along with photography by Carrie King, this little lemon, lavender and blackberry infused gem is a must make.

Erin LepperdLemon Tart with Lavender and Blackberries
prep time
4 Hour/s 45 Minute/s cook time
10 Minute/s total time
4 Hour/s 55 Minute/s
Serves 0Ingredients

• For Crust:
• 1 egg
• 1/4 cup shredded, unsweetened coconut
• 1/2 cup pitted dates
• 2 tbsp coconut oil
• 3/4 cup almond meal
• 2 tbsp honey
• 1/4 tsp sea salt
• For Tart Filling:
• 2 cans coconut milk (30 ounces)
• 4 lemons, zested and juiced
• 1 tbsp honey
• 1 tbsp vanilla extract
• 2 tbsp coconut flour
• 4 tbsp grass-fed gelatin
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350
2. For crust, blend ingredients well in food processor until dates are well chopped and ingredients mixed
3. Line 8×8 springform pan with parchment paper
4. Smooth mixture on bottom of pan to form crust
5. Bake on middle rack 10 minutes until light golden color
6. Remove and let cool completely
7. For tart filling, blend all ingredients
8. Warm in saucepan on stove on medium-low
9. Stirring frequently, heat until gelatin is completely dissolved
10. Oil inside of springform with coconut oil
11. Pour gelatin mixture on top of crust
12. Refrigerate for at least 4 hours, until tart is set
13. Gently run knife or toothpick around inside of pan to release tart
14. Remove springform, garnish with lemon zest, lavender and blackberries
15. Serve immediately

Photography: Carrie King Photographer | Floral Design: Yonder Floral And Decor House | Food: Zen Eats – Chef Crystal Melanson | | Film Lab:Richard Photo Lab | Rentals: Yonder Floral And Decor House

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