Bright Blue Lime Dessert

This silky-smooth Blue Moon Lime Tart has completely changed my dessert game with its eye-catching natural blue hue and tangy lime kick. The mix makes me think of lazy summer days, but without any of those fake stuff you'd normally find in regular Blue Moon ice cream.

I whipped up this tart for my doubtful family who couldn't wrap their heads around the fact that algae made that bright blue color. These days they ask for it at every get-together, totally blown away that something so pretty can actually be good for their bodies.

• Vegan cookies: The base for our speedy crust - pick cookies with a mild taste that'll let the filling shine through
• Vegan butter: Keeps the crust together and makes it rich - grab a fancy brand for top-notch taste
• Coconut milk: Makes for that smooth tart filling - go with the full-fat kind for the most decadent feel
• Blue spirulina powder: Our secret weapon for that natural blue tint with zero flavor - stick with pure stuff for the prettiest color
• Fresh lime juice: Cuts through sweetness with zingy tang - always squeeze your own for the brightest kick
• Agar powder: The plant-based stand-in for gelatin that helps the tart hold its shape - try to find 100% pure agar so it sets right
• Agave syrup: Adds mild sweetness without taking over the subtle flavors - tweak it to how sweet you like things
• Vanilla extract: Boosts the overall taste with cozy notes - go for the real deal, not fake stuff for best flavor

Easy-to-Follow Directions

Prepare the Cookie Crust:

Crush cookies into tiny bits till they look like damp sand. Getting this texture right means your crust won't fall apart when you cut it. Stir well with melted vegan butter until all crumbs get coated and the mix sticks when you squeeze it. Push it down firmly and evenly in your tart pan, making sure to get the edges and corners good. Pop it in the freezer for 15 minutes so the crust gets nice and solid before adding the filling.

Create the Lime Layer:

Mix agar powder fully into cold coconut milk before heating it up. This stops lumps and keeps everything smooth. Let the mixture bubble gently for exactly 2 minutes while you keep stirring. The agar needs this exact cook time to work properly. Wait till you take it off the heat to add lime juice and sweetener so the flavor stays bright. Pour it carefully over your cold crust and chill it until it's mostly set but still a bit sticky on top which helps the blue layer stick better.

Mix the Blue Layer:

First, stir spirulina powder with room temp water to get it fully mixed. This way you won't get blue specks in your finished tart. The powder tends to clump so stir it patiently until totally smooth. Make the coconut milk base with agar just like you did for the lime part. Wait till you take it off the heat to add your blue spirulina mix so it keeps its good stuff and bright color. Pour it slowly over the firm lime layer using a spoon to break the fall so you don't mess up your layers.

Final Setting:

Put your finished tart in the fridge for at least 2 hours. The layers need this time to firm up right and let the flavors mix. The texture will change from soft to perfectly sliceable during this rest time. Let the tart sit out for 5-10 minutes before you serve it so the flavor and texture are just right.

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Blue spirulina has turned into my go-to for making jaw-dropping desserts. My kid wouldn't try this tart at first, sure that anything this blue must have fake colors in it. When I told her it was colored with a superfood, she took a tiny bite and looked so surprised that natural stuff could taste so good.

Keeping Your Blue Moon Dessert Fresh

This tart stays great in the fridge for up to four days if you keep it in a sealed container. The colors stay bright and the texture doesn't change during this time. I've noticed the flavors actually get better after the first day as they have time to mix together more. If you need to make it way ahead, you can freeze single slices wrapped in plastic and foil for up to a month. Let frozen slices thaw in the fridge overnight to get the texture back to its best.

Colorful Superfood Swaps

What's cool about this recipe is how easily you can switch up the natural coloring ingredients. Give pink pitaya powder a shot for a bright pink tart that tastes the same but looks totally different. Matcha makes a calming green version that's perfect for spring parties, while turmeric gives you a sunny yellow option that'll brighten any table. Each superfood brings its own health perks while keeping that yummy lime flavor. I love making three small tarts in different colors for special events, giving both a pretty rainbow and extra nutrients.

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Tasty Ways To Serve

This tart goes really well with fresh berries that work with both the taste and the bold color. I usually add a small spoonful of whipped coconut cream which gives it a nice texture change and boosts the coconut hints in the filling. For a fancier look, coat thin lime slices with a bit of agave and dry them out to make see-through lime chips for the top. The tart also makes a knockout centerpiece for brunch when you trim the edges with edible flowers.

Frequently Asked Questions

→ How does the tart turn blue?

The striking blue color comes from spirulina powder, a natural pigment extracted from algae.

→ Is it possible to swap out the crust?

Sure! Try something like a nut-based crust, shortcrust pastry, or even Oreo cookies. Just let it cool down entirely before adding your filling.

→ What’s the trick for using agar powder?

Use agar powder that's 100% pure and mix it thoroughly in liquid before it boils. Follow the package directions closely for the best outcome.

→ Can I switch the spirulina for another color?

Of course! Experiment with beetroot for red, turmeric for yellow, or matcha for green to suit your mood or occasion.

→ How long does the tart need to set?

Chill the lime layer for around an hour. Then, after the blue layer is added, let it sit in the fridge for 2 more hours until firm.