Made with rice cookies and coconut as a base, this gorgeous gluten-free lemon tart is sure to impress.
Preheat the oven to 160°C (140°C fan-forced).
Process cookies until finely crushed. Add coconut and egg white; process until combined. Press biscuit mixture firmly over the base and side of a 24cm (2.8cm deep) round loose-based flan tin. Place on an oven tray; freeze 10 minutes while preparing filling.
Lightly whisk eggs and sugar in a medium bowl until combined. Add remaining ingredients, whisk until combined. Pour filling into biscuit crust.
Bake tart for about 30 minutes or until the filling is just set and slightly wobbly in the centre; cool. Refrigerate until cold.
You can use this base as a substitute for biscuit bases for cheesecakes and other sweet tarts, baked or unbaked.Note