Bright Blue Lime Tart (Print Version)
# Ingredients:
→ Base layer
01 -
150 g melted coconut oil or vegan butter
02 -
250 g plant-based cookies
→ Tangy lime filling
03 -
¾ tsp agar-agar powder
04 -
300 ml creamy coconut milk
05 -
80 ml fresh lime juice (about 2 limes)
06 -
60 ml agave nectar or other sweetener
→ Blue topping
07 -
40 ml agave nectar or your preferred syrup
08 -
1 tbsp spirulina powder (blue superfood)
09 -
¾ tsp agar powder
10 -
320 ml coconut milk
11 -
3-4 tbsp water
12 -
1 tsp optional vanilla extract
→ Optional decorations
13 -
Handful of blackberries (75 g)
14 -
Selection of blueberries (75 g)
15 -
Thin slices of lime
# Instructions:
01 -
Blitz the cookies into fine crumbs using a food processor. Combine the crumbs with melted vegan butter. Press the mixture firmly into the bottom of a 9-inch tart tin. Place it in the freezer for about 15 minutes or chill in the fridge for 30 minutes until hard.
02 -
In a pot, mix the agar-agar with the coconut milk. Bring it to a boil and heat for about a minute or two, stirring often. Take it off the stove, then stir in lime juice and agave. After it cools briefly, pour the mixture over the chilled base. Let it set in the fridge for around an hour.
03 -
Combine spirulina powder with water and set aside. In a pot, dissolve agar powder into coconut milk and boil for a couple of minutes while stirring. Remove and mix in vanilla, agave, and the spirulina water. Gently pour this onto the lime layer. Refrigerate for two hours or until it firms up.
04 -
Once fully chilled, carefully remove the tart from the pan. Decorate with blackberries, blueberries, and lime slices. Serve cold and dig in!
# Notes:
01 -
Ensure the cookie crust is completely chilled before pouring the lime mixture.
02 -
Superfood powders keep their nutrients best in no-bake desserts.
03 -
Chill times aren’t counted in prep or cooking durations.