No-Bake Lemon Berry Tart

No-Bake Lemon Berry Tart

You can’t do better for a no-fuss, no-bake dessert. The whipped coconut cream and tart lemon flavors mingle together to make the perfect summer dessert. Be sure to give the coconut cream enough time to chill down, it’s the only way it’ll whip into the texture you want for your topping. And don’t hesitate to change up the berries for stone fruits or other seasonal tastes: pineapple, kiwi, and mango all adorn this tart with equally stunning cohesion.

Author: OMV Kitchens

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Yield: 1 pie

Category: Vegan

Method: Baking

Cuisine: American

Ingredients

For the filling:

• 5 cups (750 g) silken soft tofu, drained
• 2 lemons, juiced
• ½ cup (120 g) light agave nectar
• 1 tsp vanilla extract

For the cream: 2 cans (800 ml) coconut milk, chilled overnight
2 tbsp granulated stevia, or other granulated sweetener

To serve: 4 cups (575 g) mixed berries, e. g. blueberries, blackberries, raspberries, strawberries (some halved)

Instructions

For the filling: Combine all the ingredients for the filling in a clean food processor. Blend on high until smooth and creamy, scraping down the sides of the processor from time to time.

Pour into the prepared crust. Cover and chill for at least 4 hours.

For the coconut cream: After chilling, prepare the coconut cream. Carefully open the cans of chilled coconut milk. Scrape the solids into a mixing bowl, reserving the coconut liquid for another use.

Add the stevia to the coconut cream solids and beat well with an electric mixer until thick and peaked.

To serve: Spoon the coconut cream on top of the lemon filling, spreading it out into a round.

Decorate the top of the cream with the mixed berries before serving.

Source  https://ohmyveggies.com

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