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In a medium saucepan, combine the coconut milk, lemon juice, maple syrup, cornstarch, turmeric, and lemon zest.
Whisk continuously over medium heat until the mixture thickens and starts to bubble, about 5-7 minutes.
Once thickened, remove from heat and pour the filling into the cooled tart crust.
Smooth the top with a spatula.
Chill and Serve:
Allow the tart to cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, or until fully set.
Once chilled, remove from the tart pan and transfer to a serving dish. Serve chilled and enjoy!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes
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