Lemon Ginger Kiwi Tart | Dessert
Updated: Apr 29
I like to use tart pans that have a removable bottom, as it makes lifting the dessert out a lot smoother. If your pan does not have a removable bottom, simply line it with plastic wrap (leaving 2–3" overhang) before adding the crust so that it’s easy to lift the tart out without it crumbling.
CRUST 11⁄2 c. almonds 8 pitted medjool dates 1 tsp. lemon zest 1⁄2 tsp. peeled and chopped ginger
FILLING 2⁄3 c. cashews, soaked and drained 2 tbsp. peeled and grated ginger 1 oz. Irish moss, soaked and drained 1⁄4 c. honey 1⁄4 c. melted coconut oil 1 tsp. vanilla extract Juice of 2 Meyer lemons
GARNISH 2 kiwis 1 small strand of orange peel
To make the crust: Place the almonds, dates, lemon zest, and ginger in a food processor and process until the mixture is crumbly and sticks together when pressed between your fingers. Press the crust into a 6" tart pan, starting with the bottom and working your way up and around the fluted edges. Set aside and make the filling. To make the filling: Place the cashews, ginger, Irish moss, honey, coconut oil, vanilla extract, and lemon juice in a blender and blend until smooth and creamy. Pour the filling over the crust and set in the refrigerator until firm enough to cut, approximately 2–4 hours. To make the garnish: Using a sharp paring knife, peel and cut the kiwis into thin slices. Lay the slices on top of one another in a circular pattern on top of the tart. Place the orange peel strand in the center of the tart. Serve immediately or store in the refrigerator for up to 3 days.