Be sure to give yourself several hours to make this tart; the cashews need at least an hour to soak and soften, the tart needs about 4 hours to firm up enough to slice, and the coconut cream needs several hours to chill before whipping. If you don't find small cans of pure coconut cream (I use this brand
), you can use 1-2 cans full-fat coconut milk; just chill them and scrape the solid cream off the top, discarding the milky liquid. I recommend using light, Grade A amber maple syrup here for a lighter flavor. If you don't have access to meyer lemons, try this with a combination of regular lemon and tangerine juice and zest.