Citrusy Coconut Turmeric Tart

Citrusy Coconut Turmeric Tart



  • 100 grams coarsely chopped almonds roasted
  • 100 grams split cashew nuts roasted
  • 100 grams chopped pitted dates
  • 2 tablespoons MAYA All-Purpose Flour
  • 1 piece egg
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract


  • 2 cups orange juice
  • 1 cup freshly squeezed lemon juice
  • zest of 1 lemon
  • ½ cup coconut cream
  • ½ teaspoon turmeric powder
  • ¼ cup MAYA Cornstarch
  • 2 pieces egg whites


  • Prepare the crust by combining together the almond nuts, cashew nuts and dates in a food processor then process or pulse until finely chopped and has a sticky grainy texture.
  • Add in the flour and the rest of the ingredients and process again for another minute or until the mixture is well combined.
  • Divide equally the crust mixture into two lightly greased 6 x 1 inch round fluted tart pans with removable bottom. Press evenly the mixture into the pan.
  • Bake on a preheated oven to 350°F/177°C for 10-12 minutes. Remove the crust from the oven and cool. Set aside.
  • Prepare filling by combining all the ingredients in a bowl. Whisk the mixture thoroughly and strain the mixture into the saucepan to remove any solid particles.
  • Heat up over medium heat the strained filling mixture and bring to a soft boil with constant stirring.
  • Continue cooking the filling until the mixture becomes thick and no starchy mouthfeel taste.
  • Pour and divide the cooked filling mixture onto the prepared pans. Use an off-set spatula to smoothen the top. Place in the refrigerator to cool completely.
  • Decorate top of the tart with slices of your favorite citrus fruits (optional)
  • Best served chilled.


Yield: 12 servings (two 6 x 1-inch tart pans)
Prep Time: 10-15 minutes
Bake Time: 10-12 minutes
Cook time: 10-15 minutes

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