Blueberry Almond Tart With Coconut Whipped Cream - cooking recipe

Ingredients

1 None lemon, zested and juiced
1/2 lb pitted dates
2 cups shredded coconut
2 2/3 cups ground almonds
1 1/2 lbs blueberries, thawed if frozen
None None seeds from 1 vanilla pod
1/2 cup coconut oil
1/4 lb marzipan
1/3 cup sugar
1 cup whipping cream
3 tbsp blueberry preserves

Preparation

To make the tart shell, place the lemon zest and 3 tbsp of the juice in a food processor with the dates, 1 3/4 cups of the coconut and 1/2 cup of the ground almonds and process until sticky. Press into the base and sides of a lightly greased 10 inch loose-bottomed tart pan. Chill for 30 mins.
To make the filling, puree half of the blueberries with the vanilla seeds. Melt the remaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp lemon juice, the remaining ground almonds and a pinch of salt until smooth. Gently fold in half of the remaining blueberries, pour into the tart shell and refrigerate for 1 hour.
Meanwhile, to make the coconut whipped cream, toast the remaining coconut in a dry frying pan until golden brown, then set aside to cool. Beat the cream until almost stiff and stir in half the toasted coconut.
To make the blueberry compote, warm the blueberry jelly, add the remaining blueberries and cool.
To assemble, spread the coconut whipped cream on the tart, sprinkle with the remaining toasted coconut and top with the blueberry compote.