Blue Moon Lime Tart Vegan (Print Version)
# Ingredients:
→ Crust
01 -
200 grams vegan cookies, crushed into crumbs
02 -
100 grams liquid vegan butter
→ Filling
03 -
1 teaspoon blue spirulina powder
04 -
250 milliliters coconut milk
05 -
200 milliliters plant-based whipping cream, chilled
06 -
80 grams sugar
07 -
Juice of 2 limes
08 -
2 teaspoons agar powder
09 -
1 teaspoon vanilla extract
→ Topping
10 -
Fresh blueberries
11 -
Fresh blackberries
12 -
Shredded coconut
# Instructions:
01 -
Combine the crushed vegan cookies and liquid vegan butter in a bowl. Mix well, then press the mixture firmly into the base of a tart pan. Chill in the refrigerator until firm.
02 -
In a saucepan, combine coconut milk, lime juice, sugar, and agar powder. Bring to a boil, stirring constantly, then reduce heat and simmer for 2 minutes.
03 -
Mix blue spirulina powder with a small amount of plant-based whipping cream until smooth. Add this mixture to the slightly cooled coconut milk mixture.
04 -
Whip the chilled plant-based whipping cream until fluffy, then gently fold it into the coconut mixture. Pour the filling over the prepared crust and smooth the surface.
05 -
Refrigerate the tart for at least 4 hours, or until fully set.
06 -
Top the tart with fresh blueberries, blackberries, and shredded coconut before serving.
# Notes:
01 -
Use natural superfood powders to create different colors for the tart filling, such as pink, yellow, purple, or green.
02 -
Allow the crust to cool completely before adding the filling to prevent softening.