Photography by Michelle Nash

The day before a gathering is my favorite kind of afternoon—puttering around the kitchen with no real urgency, good music playing in the background, not really “cooking” so much as just prepping a few things and setting the table. This lemony tart was part of the pre-game lineup the day before the backyard brunch I hosted to celebrate Sabrina Rudin’s debut cookbook. It’s exactly the kind of simple-yet-satisfying kitchen project that makes me remember why I love cooking in the first place.

Sabrina is the founder of Spring Café Aspen, and one of those people who makes you feel genuinely good about the way you’re eating—not in a restrictive, rules-heavy way, but in the this food is joyful and nourishing kind of way. Her new cookbook, Healthy with a Side of Happy, is exactly that energy in 100 plant-based recipes.
The fact that I made this tart the night before is one of the reasons it’s so perfect for a gathering. It needs at least four hours in the fridge to set up, and that overnight chill actually makes it better: more custardy, more intensely lemon, the silky filling against that nutty, toasted crust. The whole thing came together in about 45 minutes of actual work, and then I moved on with my day and let the refrigerator do the rest.

The flavor is striking in the best way—a dessert that makes you close your eyes for a second—with the coconut cream softening just enough of the tart lemon flavor. The nutty crust made from walnuts, cashews, and gluten-free graham crackers is so satisfying, and plays beautifully against the smooth filling.
File this one away for your next summer gathering. Just be prepared for people to ask for the recipe before they’ve finished their slice.

A few notes before you start:

Let the crust cool completely before you pour in the filling, or else you’ll get a soggy bottom situation. I usually bake it, then go do something else for an hour.
The arrowroot filling thickens fast once it hits a strong simmer. Keep whisking and don’t walk away — it goes from liquid to jam-like in about a minute. If you end up with any lumps, just pass it through a fine-mesh strainer before adding the coconut cream.
Toasted coconut shavings and a little lemon zest are a beautifully simple garnish that makes this feel bakery-level.

This recipe is part of our brunch menu celebrating Healthy With a Side of Happy, full of food that’s genuinely nourishing and genuinely delicious. Find the full menu —including the Picnic Hoagie Sandwich we served alongside it—right here.

Coconut Lemon Tart with Nutty Shortbread Crust

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Author: Sabrina Rudin
Yield: 8–10 1x

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Ingredients

Scale

Crust

1 cup gluten-free graham crackers (such as Simple Mills)
3/4 cup walnuts
3/4 cup cashews
4–5 tablespoons coconut oil, melted, plus more for greasing

Filling

1 cup fresh lemon juice
3/4 cup maple sugar
1/4 cup arrowroot powder
1 (5.4-oz) can coconut cream

Garnish

1/4–1/2 cup unsweetened coconut shavings, toasted
1 teaspoon lemon zest

Instructions

Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan (or tart pan with removable bottom) with coconut oil.
In a food processor, combine graham crackers, walnuts, and cashews. Pulse until finely ground. Add coconut oil and pulse until the mixture pulls away from the sides and holds its shape when squeezed.
Press crust evenly over the bottom of the pan. Bake about 15 minutes, until fragrant, slightly toasted, and dry. Cool completely, at least 30 minutes.
In a small saucepan, heat lemon juice and maple sugar over medium heat. In a small bowl, combine arrowroot powder with 3 tablespoons water and set aside for 2 minutes to bloom. Whisk arrowroot mixture into the lemon juice. Bring to a strong simmer, whisking continuously, until thickened to a jam-like consistency, about 1 minute.
Reduce heat to low. Whisk in coconut cream until combined. If any lumps remain, pass through a fine-mesh strainer. Cool until no longer warm to the touch, then pour into crust.
Refrigerate at least 4 hours or up to 24 hours. Remove from refrigerator 20 minutes before serving. Garnish with toasted coconut shavings and lemon zest. Grease knife with coconut oil before slicing.

Camille Styles

Camille is the founder and editor-in-chief of Camille Styles and Casa Zuma. She is dedicated to creating spaces, stories, and products that bring ease and beauty to daily life.