Coconut Lemon Mousse Tarts with Macadamia Crust – Paleo Australian Dessert

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups almond flour 1 cup macadamia nuts, finely chopped 1/4 teaspoon salt 6 tablespoons coconut oil, melted 2 cans (13.5 oz each) full
• fat coconut milk, chilled overnight 1/2 cup fresh lemon juice Zest of 2 lemons 1/4 cup honey or maple syrup 1 teaspoon vanilla extract

Instructions

1. a. Preheat oven to 350°F (180°C). In a medium bowl, combine almond flour, chopped macadamia nuts, and salt. Add melted coconut oil and mix until well combined. Press mixture into the bottom of 6 tart pans or silicone molds. b. Bake for 12 15 minutes or until golden brown. Remove from oven and let cool completely. c. In a large bowl, using a stand mixer or hand whisk, combine the cream from the chilled coconut milk (discard the liqui
2. , lemon juice, lemon zest, honey or maple syrup, and vanilla extract. Whisk until soft peaks form. d. Carefully spoon or pipe the whipped coconut mixture into each cooled tart crust. e. Refrigerate for at least 4 hours or until set.

Chef’s Insight

The key to achieving a creamy coconut mousse is using chilled full-fat coconut milk and whipping only the cream from the top, leaving the liquid behind.

Notes

For a delicious twist, try using lime or orange zest instead of lemon to create different flavor combinations.