Instructions

• Preheat the oven to 180°C / 350°F. Line the bottom of a tart or pie dish with parchment paper and grease the sides.
• Make the crust: combine 1.5 cups almond flour (150 g), 3/4 cup desiccated coconut (70 g) and 1 large egg in a blender, food processor, or a bowl. Blend or mix until the mixture forms sticky crumbles and the coconut begins to release oil.
• Press the mixture evenly into the bottom (and slightly up the sides, if desired) of the prepared tart/pie dish. (A dish about 22 cm bottom / 26 cm top works well.)
• Bake the crust for about 20 minutes, or until lightly browned. Remove from the oven and let the crust cool completely in the pan.
• While the crust cools, make the filling: in a bowl beat together 300 g cream cheese (room temperature), 300 g sour cream, the zest and juice of 1 lemon, and 2 tablespoons powdered sweetener until smooth and uniform.
• Dissolve 1 pack (12 g) gelatine according to the manufacturer's instructions. Once dissolved and liquid, add the gelatine to the filling and mix thoroughly until fully incorporated and smooth.
• Pour the filling into the cooled crust and smooth the top with a spatula.
• Refrigerate the tart until set, at least 2 hours or preferably overnight.
• Before serving, optionally decorate with additional lemon zest.