Blueberry Almond Tart With Coconut Whipped Cream

1. 1

   To make the tart shell, place the lemon zest and 3 tbsp of the juice in a food processor with the dates, 1 3/4 cups of the coconut and 1/2 cup of the ground almonds and process until sticky. Press into the base and sides of a lightly greased 10 inch loose-bottomed tart pan. Chill for 30 mins.

2. 2

   To make the filling, puree half of the blueberries with the vanilla seeds. Melt the remaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp lemon juice, the remaining ground almonds and a pinch of salt until smooth. Gently fold in half of the remaining blueberries, pour into the tart shell and refrigerate for 1 hour.

3. 3

   Meanwhile, to make the coconut whipped cream, toast the remaining coconut in a dry frying pan until golden brown, then set aside to cool. Beat the cream until almost stiff and stir in half the toasted coconut.

4. 4

   To make the blueberry compote, warm the blueberry jelly, add the remaining blueberries and cool.

5. 5

   To assemble, spread the coconut whipped cream on the tart, sprinkle with the remaining toasted coconut and top with the blueberry compote.

* Per serving · 4 servings · Values may vary.