Yum Yum Yum!

Here we are, Zuzu (well her real name is Zuliya) and myself! And of course, we are in a kitchen! Zuzu is famous for super colorful creations and I strongly suggest you follow her instagram account. 

We spent the day together last week and we divided our time between:

• Adapting one of her vegan recipes to my needs: Keto Smart, sugar free and gluten free
• Pick some fresh oranges from the massive orchard around my house
• Dance, gossip and discuss about a potential project (oh yeah)

This tart is super yummy, it’s fail proof (really, I mean you could fail but you would have to work hard for this), it’s absolutely sugar free with a super low net carbs count and is compatible with all the phases of my LeBootCamp nutrition coaching (1.6M online members).

Kids will love this “sweet” treat!!

What’s surprising in this recipe is that we absolutely cannot tell it’s made with coconut cream as it’s impossible to taste any coco in the final product.

I strongly suggest you use a tart pan with a removable bottom to avoid breaking your creation when removing it from the pan.

Ingredients

For the crust

• 2 cups almond flour or 200 gr. (also called almond powder in certain parts of the world)
• 1/4 cup (60 ml) coconut oil (melted butter)
• 3 tsp monk fruit or stevia
• 1 pinch pink Himalayan salt (or regular)

For the custard

• 1 can and a half of coconut cream (about 22 oz)
• 3/4 cup of monk fruit (in its granulated form)
• Juice from 5 medium size lemons (add progressively to stop when you hit your best tanginess level)
• Zest from 3 lemons
• 1 tbsp vanilla extract (I love my vanilla! If you prefer to tone it down go for 1 tsp)
• 3 tbsp of corn starch
• 1/3 cup vegan milk
• 1 tsp turmeric (curcuma). You can add more if you want a super yellow rendering but keep in mind the color will intensify as the tart cools down

Steps

1. Preheat oven at 350F
2. Mix crust ingredients in a bowl and then put in a parchment lined 9-inch pie pan
3. Distribute the crust evenly using your fingers (this is not your usual dough which you can roll with a rolling pin)
4. Bake for 15 min or until the edges start browning
5. In a medium sauce pan over low-medium heat mix all custard ingredients, whisking constantly.
6. Keep stirring for about 15 minutes (to avoid lumps). Some people only need 8 minutes because they bring the heat to HIGH but I have found out that the texture is way better by not boiling the custard and just cooking it longer.
7. You know the texture is perfect when a spoon dipped in the mix comes out evenly covered in custard
8. Pour the filling into the crust
9. Let cool down for 1 hour on the countertop
10. Refrigerate for at least 8 hours.
11. Decorate following your inspiration (there is not wrong way to do so!)
12. Enjoy!

Bon appétit ! Don’t forget to tag Zuzu and myself on your creations so that we can admire your skills! And of course, zoooooom to Zuzu’s blog : Naturallyzuzu.com

Valérie Orsoni

Your LeBootCamp Healthy Living & Weight Loss Coach