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Lemon Cream Strawberry Tart | Get Inspired Everyday!

Lemon Cream Strawberry Tart

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Coconut Crust:

  • 4 cups big flake coconut, unsweetened
  • 1/4 cup honey or Grade A maple syrup
  • 1/4 Teaspoon sea salt

Lemon Cream Filling:

  • 1/4 cup freshly squeezed lemon juice
  • 2 Teaspoons gelatin, or a Vegan substitute of your choice
  • 2 cups of coconut cream scooped from the top of 2 refrigerated cans of full fat coconut milk
  • 1 vanilla bean, cut in half lengthwise
  • 2 Tablespoons lemon zest, grated with a microplane grater
  • 1/4 cup honey or Grade A maple syrup

Strawberry Topping:

  • 1 1/2 pounds fresh strawberries, hulled and thinly sliced


  1. Place all the ingredients for the coconut crust into a 12 cup food processor. Secure the lid and process just until the crust starts to come together, the honey will be mixed in and the crust will clump together.
  2. Line a 9″ tart pan with a removable bottom with plastic wrap. Using a spatula, scrape the coconut crust out of the food processor and start shaping the crust. Pat it out as evenly as you can with the spatula, and then use your hands to really even it out. Place the finished crust into the refrigerator while you make the filling.
  3. For the filling, start by sprinkling the gelatin over the lemon juice in a small bowl, and set it aside for at least 5 minutes to dissolve.
  4. Place the coconut cream into the bowl of a stand mixer, or a bowl big enough to use a hand held mixer. Using the point of a knife, scrape the vanilla bean seeds into the bowl with the coconut cream, and set the vanilla bean pods aside for another use like a smoothie.
  5. Add the lemon zest and honey to the bowl and turn the mixer on, starting on low speed and working up to high. Beat the coconut cream mixture for 10 minutes or until light and fluffy. Add the gelatin lemon juice mixture and turn the mixer back on just to combine. The filling will be a little different depending on which sweetener you use, but I’ve tried both and they both firm up after refrigeration so don’t worry if the filling seems a bit loose!
  6. Pour the filling into the prepared coconut crust, cover with plastic wrap and refrigerate 4 hours or overnight.
  7. When you’re ready to serve, remove the tart from the tart pan and tuck the plastic wrap under the removable bottom. Place the tart on a cake stand or serving platter and arrange the strawberries in circles around the top. You can garnish with a thin lemon slice too if you’d like!
  8. Serve immediately after topping the tart with the berries!
  9. This tart is best cold and both the filling and the crust will get progressively softer as they sit at room temperature. You can keep the tart for up to 3 days in the refrigerator before serving it if you’d like.


When you refrigerate coconut milk, the coconut cream rises to the top and hardens, from there you just need to scoop it out! I like to use the Native Forest brand because they’re the most consistent of all the brands I have available.
If your honey is really thick or you’re using raw honey, you may need to warm it up slightly before adding it to the filling, otherwise could clump.

  • Prep Time: 30 mins