Vegan Strawberry Lemon and Coconut Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 50mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    373
based on 2 ratings

A coconut and almond base with a strawberry and lemon cream filling. The cashew nuts used in the filling require soaking in water for 4 hours in advance and you will need to use a food processor to make the cashew cream. Decorate with your own mixture of fresh berries, coconut, nuts and lemon zest.

recipe updated 22 Oct 2025

Ingredients

  • Cashew nuts icon
    Cashew nuts
    180 g
  • Strawberries icon
    Strawberries
    180 g
  • Coconut oil icon
    Coconut oil
    70 g
  • Golden syrup icon
    Golden syrup
    110 g
  • Ground almonds icon
    Ground almonds
    140 g
  • Dessicated coconut icon
    Dessicated coconut
    120 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Salt icon
    Salt
    as needed
  • Lemon juice icon
    Lemon juice
    85 g
  • Coconut cream icon
    Coconut cream
    130 g
  • Salt icon
    Salt
    ΒΌ teaspoon
  • Strawberries icon
    Strawberries
    as needed
  • Flaked coconut icon
    Flaked coconut
    as needed
  • Pistacchios icon
    Pistacchios
    as needed
  • Lemon zest icon
    Lemon zest
    as needed
  • Lemon icon
    Lemon
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Round tin - 23cm (9")
  • kCook icon Easywarm bowl
  • kCook icon Food processor attachment

Step preview

  1. Grease and line a clean round tin with parchment paper then set aside
  2. Attach Creaming beater
  3. Add coconut oil and golden syrup to the EasyWarm Bowl
  4. Heat with splashguard fitted until melted - approx 2 min, 8, Speed Min
  5. Then add ground almonds, dessicated coconut, vanilla extract and salt to the EasyWarm Bowl
  6. Mix with splashguard fitted until combined - approx 20 sec, Speed 1
  7. Transfer content of EasyWarm Bowl to round tin
  8. Spread until level and press down
  9. Chill in fridge - 1 hr
  10. Assemble the Food Processor attachment to the machine
  11. Fit the knife blade to the Food Processor bowl
  12. Add cashew nuts, strawberries, lemon juice, coconut cream, golden syrup and salt to the Food processor attachment
  13. Attach the lid and ensure it is locked into place
  14. Mix until smooth
  15. Remove the round pan from the fridge
  16. Pour content of Food processor attachment into round tin
  17. Spread until level
  18. Freeze - 2 hr
  19. Remove from freezer
  20. Decorate with strawberries, flaked coconut, pistacchios, lemon zest and lemon
  21. Chill in fridge - 30 min
  22. Serve
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