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This refreshing Blue Moon Lime Tart captures the nostalgic flavor of childhood Blue Moon ice cream, but with a grown-up twist. The vibrant blue color comes from 100% natural spirulina powder, making this an impressive vegan dessert that requires zero baking and delivers maximum wow-factor.
I first created this tart for a summer garden party, and now it's requested at nearly every gathering. The brilliant blue color never fails to create conversation, while the refreshing lime flavor keeps everyone coming back for seconds.
Ingredients
- Vegan cookies: these form our simple crust base and can be any plain variety you enjoy
- Vegan butter: binds the crust together and adds richness
- Coconut milk: full fat version provides the creamy base for our filling
- Fresh lime juice and zest: the star flavor component adding bright acidity
- Vanilla extract: complements the lime and creates that classic Blue Moon flavor
- Blue spirulina powder: the secret to our natural coloring completely tasteless
- Agar agar powder: our vegan gelatin alternative ensures perfect slicing
- Sugar: adjustable to your sweetness preference
- Fresh berries for topping: blueberries and blackberries complement the blue color beautifully
Step-by-Step Instructions
- Prepare the Crust:
- Crush vegan cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. Mix thoroughly with melted vegan butter until the texture resembles wet sand. Press firmly into your tart pan, creating an even layer along the bottom and up the sides. Refrigerate for at least 20 minutes to set properly.
- Create the Filling Base:
- Combine coconut milk, sugar, lime zest, and vanilla extract in a saucepan over medium heat. Stir gently until the sugar completely dissolves and the mixture begins to simmer around the edges. Avoid boiling vigorously as this can affect the texture. This step infuses the base with flavor.
- Activate the Agar Agar:
- Whisk the agar agar powder into a small amount of water until fully dissolved, then add to the simmering coconut mixture. Continue cooking for 3 minutes, stirring constantly to prevent any clumping or sticking. The mixture must reach the proper temperature to activate the agar properly.
- Add the Color Magic:
- In a small bowl, dissolve the blue spirulina powder in a tablespoon of water until completely smooth. Remove the coconut mixture from heat and whisk in the lime juice. Let cool slightly for 2 minutes, then gently incorporate the blue spirulina mixture. Stir until the color is uniform throughout.
- Assemble and Set:
- Pour the blue filling into your prepared cookie crust, ensuring an even distribution. Tap the pan gently on the counter to remove any air bubbles. Refrigerate for at least 4 hours, preferably overnight, to set completely. The tart should be firm enough to slice cleanly.
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The blue spirulina powder is my favorite ingredient discovery in years. I originally purchased it for smoothies, but its potential in desserts has completely transformed my approach to natural food coloring. My children now request this "smurf pie" for their birthdays instead of traditional cake!
Alternative Color Options
This tart recipe serves as a wonderful base for experimenting with different natural colors. Pink pitaya powder creates a vibrant magenta tart that pairs beautifully with the lime flavor. Turmeric powder produces a sunny yellow version perfect for summer gatherings. Purple sweet potato powder results in a stunning lavender tart that's particularly elegant for special occasions.
Each superfood powder brings its own nutritional benefits while keeping the recipe completely natural. Start with small amounts and gradually increase until you reach your desired color intensity.
Storage Tips
The Blue Moon Lime Tart keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. The texture actually improves after the first 24 hours as the flavors meld together and the filling firms up perfectly. For the best presentation, add fresh berries just before serving rather than in advance.
If you need to make this tart well ahead of time, it can be frozen for up to one month. Thaw overnight in the refrigerator before serving. The texture remains remarkably creamy even after freezing, though the color may become slightly less vibrant.
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Making It Gluten-Free
Transform this recipe into a gluten-free treat by simply swapping the regular cookie crust for a gluten-free alternative. Gluten-free sandwich cookies work particularly well, as do almond flour based cookies. For a completely from-scratch option, combine 2 cups almond flour with 3 tablespoons coconut oil and 2 tablespoons maple syrup for a nutritious gluten-free base that complements the lime flavor beautifully.
The filling itself is naturally gluten-free, so no modifications are needed beyond the crust. Always verify that your blue spirulina powder is certified gluten-free if preparing for someone with celiac disease or gluten sensitivity.
Frequently Asked Questions
- → What makes the tart naturally blue?
The tart gets its blue hue from blue spirulina powder, a natural pigment derived from blue-green algae, which is tasteless and rich in nutrients.
- → Can I use a different color for the filling?
Yes! You can use other superfood powders like beetroot, turmeric, or matcha to create pink, yellow, green, or even mixed-color tarts.
- → What fruit toppings pair well with this tart?
Blueberries, blackberries, kiwi, mango, passion fruit, or even shredded coconut are excellent toppings. Match colors to the filling for an aesthetic touch.
- → What are the crust alternatives?
You can use Oreo cookie crust, almond-oat crust (gluten-free), hazelnut shortcrust, or classic shortcrust pastry as alternatives to the cookie crust.
- → Why is this tart no-bake?
No-baking helps preserve the delicate nutrients from the natural superfood powders while offering convenience and a quick preparation time.