Coconut Lemon Custard Tart

Preheat the oven to 350°F (180°C)*. Using a small food processor or a rolling pin, crush the cookies (7 digestive) into a crumb.

Mix the coconut oil (2 tbsp) with the crumbs.

Transfer the cookie mixture into a 6-inch (16 cm) spring form pan. Use the flat bottom of a cup to press the crumbs into a crust.

Add the silken tofu (10.582 oz), lemon (1), coconut cream (0.33 cup), granulated sugar (2 tbsp), cornstarch (1 tbsp), and vanilla extract (2 tsp) to a blender. Blend until smooth, then pour into the crust. Tap the pan to remove bubbles.

Bake in the centre rack of the oven for 25 - 30 minutes, until the edges are lightly golden and the topped is cracked*. Start 25m timer

Let cool at room temp for 30 minutes, then transfer to the fridge for at least 3 hours to set. Best if it can be let to cool overnight, although not necessary. Start 180m timer

Decorate as desired, and enjoy!