Lemon Tart

-Preheat the oven to 350F degrees and lightly grease a tart pan with removable bottom and set aside. In a medium size bowl add the flour, melted coconut oil, powdered sugar vanilla extract and Himalayan salt, combine well. Roll out and transfer to tart pan, press evenly into the bottom and sides of the pan. Then place tart on a baking sheet with parchment paper and freeze for 5 minutes then bake for 25 to 30 minutes until golden brown. Remove from oven and set aside to cool.

-In a large bowl for the filling add coconut cream (separated hardened cream at the top of 2 to 3 chilled cans) to the bowl, leave the watery parts behind, add 1/4 tsp of xanthan gum turn on hand mixer on a slow speed and gradually increase speed until the cream is whipped. The cream should be firm with stiff peaks and become thicken faster.

-Squeeze the lemons and grate the lemon zest. In a medium size bowl, add the lemon juice, lemon zest and lemon extract to the bowl with condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream mixture.

-Pour this over crust in tart pan and place in the freezer for 4 hours or until set. Then spread creamy Truwhip Skinny Whipped Topping and grated lemon zest. Slice and enjoy!