This tart is a perfectly tangy and sweet treat to finish off a special meal or for a delightfult tea time! 

Ingredients

For the Crust:

• 2 cups crushed sweet cookies or graham cracker crumbs
• 5 Tablespoons vegan butter

For the filling:

• 1 cup of non-dairy milk (almond, soy or coconut)
• 1 can (15 oz) condensed coconut milk
• Juice of 5 lemons
• 1/4 teaspoon turmeric powder
• 1 Teaspoon vanilla extract
• 3 tablespoons cornstarch

Preparation

1. In a food processor put the cookies and grind them until you get a coarse meal. Add the vegan butter and start the processor again until everything is mixed and a dough is starting to form (it will not be very compact at first glance but when you touch it you can firm it up).
2. Place the mixture in a tart pan and press with your hands covering the entire surface including the sides. Bake it for 10 minutes on medium heat.
3. Meanwhile, in a pot, mix the vegetable milk with the cornstarch. Turn on the heat and add the condensed coconut milk, lemon juice, turmeric and vanilla.
4. Mix well and continue mixing until it thickens. Once very thick, put the mixture on the baked dough. Let cool and refrigerate overnight. Decorate with caramelized lemon slices, mint leaves, blueberries etc or to your liking and then serve.