• 225g plain flour
  • 45g icing sugar
  • 85g coconut flour
  • pinch fine salt
  • 150g solid coconut oil
  • 9 egg yolks
  • finely-grated zest and juice of 4 lemons (1 cup juice)
  • 200ml extra virgin olive oil
  • 2 tsp vanilla paste
  • 350g caster sugar
  • 4 eggs
  • 30g cornflour
  • 400ml coconut cream
  • 1½ Tbsp powdered gelatine
  • 1 tsp coconut essence


  • Preparation time: 25 minutes
  • Cooking time: 40 minutes
  • Serves: 10
  • Dairy-free


Step 1

Preheat oven to 180°C. Combine the flour, icing sugar, coconut flour and salt in a food processor and pulse to combine. Add the coconut oil and process on low speed until crumbly.

Step 2

Whisk 5 yolks, zest of 1 lemon, 1 tsp vanilla and 75ml extra virgin olive oil in a bowl. Add to the processor with the motor running, until a dough forms. Wrap in cling film and refrigerate for 2 hours.

Step 3

Roll out the dough to a 40cm disc and line into a 24cm deep tart ring. Line with damp baking paper, fill with baking weights, then bake for 30 minutes, until golden. Cool on a wire rack.

Step 4

Combine the juice, remaining zest, remaining yolks, eggs, remaining vanilla, 250g caster sugar and cornflour in a bowl and whisk until smooth. Set over a saucepan of barely simmering water and cook, whisking constantly, until it thickens.

Step 5

Remove from the heat and whisk in the remaining oil. Pass through a fine sieve, then pour into the pastry shell and smooth. Refrigerate until firm.

Step 6

Warm the coconut cream and remaining caster sugar in a small saucepan over a moderate heat until dissolved. Mix the gelatine with ¼ cup and set aside for 5 minutes, then whisk into the coconut mixture to dissolve. Stir in the coconut essence, then pour over the tart and refrigerate until set.