Step 1

In a food processor, grind the wafers. Add the melted coconut oil. Transfer the crust mixture into a lined 9 inch (24 cm) tart pan and press down firmly around the edges and bottom. Put the crust in the freezer meanwhile.

Step 2

Make the filling: In a med saucepan, bring the coconut cream to boil stirring it frequently. Add the sugar, lemon juice, zest, vanilla extract, Keep stirring over a low heat.

Step 3

In a separate bowl, mix corn starch with coconut milk, mix well to get rid of any lumps. Add the mixture slowly the filling mix in a saucepan, keep stirring to avoid lumps for 1 min. Remove from the heat. Pour the filling into the crust. Distribute the filling evenly. Put the tart in a flat surface in the fridge for at least 3 hours to set. Decorate your tart with sliced lemons, blueberries and more lemon zest.