Preparation
Turn the oven on to 180°C.
Chop the nuts and dates in a food processor until they form a paste.
Line a tart tin with this dough.
Put the coconut cream, 6 tablespoons of agave jelly, the lemon juice, 1 egg and 5 egg yolks in a bowl and mix well until smooth.
Pour the mixture into the dish and bake for 30 minutes or until cooked through and golden brown.
Remove from the oven and leave to cool.
Separately, beat the remaining 5 egg whites with the agave jelly, arrange on top of the cream and bake again at 200º C (put on the grill if you like) until golden brown on top.
Remove from the oven and sprinkle with lemon zest. Let cool completely and set aside in the fridge until ready to serve.
