Vegan Blue Moon Lime Tart

This vegan no-bake lime tart brings the nostalgic flavor of Blue Moon ice cream to a sophisticated dessert format. The vibrant blue and green layers create a stunning visual effect while the zesty lime and creamy coconut combine for a refreshing treat that's completely natural and free from artificial colors.

I first created this tart for my friend's summer garden party where everyone was skeptical about natural blue food. The moment I cut into those vivid layers, conversations stopped and phones came out for photos. Now it's my signature dessert for gatherings.

Ingredients

• Vegan cookies: Create the perfect crispy base for the creamy filling. Choose cookies with a neutral flavor like graham crackers or digestives.
• Vegan butter: Binds the crust together and adds richness. Make sure it's completely melted for easier mixing.
• Coconut milk: The foundation for both creamy layers. Use full-fat canned version for the best texture and flavor.
• Agave syrup: Provides natural sweetness without overwhelming the delicate flavors. Its liquid form incorporates perfectly.
• Fresh limes: Their bright acidity balances the richness of coconut. Always use freshly squeezed for the most vibrant flavor.
• Agar powder: The vegan alternative to gelatin that gives perfect sliceable texture. Must be dissolved completely and boiled to activate.
• Blue spirulina powder: Creates the stunning natural blue color without any artificial ingredients. A little goes a long way.
• Fresh berries: For garnish provide both visual contrast and complementary flavors.

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Step-by-Step Instructions

Prepare the Cookie Crust:

Process cookies into very fine crumbs ensuring no large pieces remain. Mix thoroughly with melted vegan butter until the texture resembles wet sand that holds together when pressed. Press firmly and evenly into your tart pan, creating a compact layer about 1/4 inch thick including up the sides. Freeze for 15 minutes until completely firm.

Create the Lime Layer:

Combine coconut milk and agar in a saucepan before heating to ensure no lumps form. Bring to a complete boil while stirring constantly watch for the mixture to thicken slightly. After removing from heat, immediately add agave syrup and lime juice, stirring vigorously. Allow to cool only for 2-3 minutes before pouring onto the chilled crust the mixture should still be quite warm but not hot. Refrigerate until completely set approximately one hour.

Mix the Blue Spirulina:

Dissolve blue spirulina powder in room temperature water first before adding to the coconut mixture. Stir until completely incorporated with no specks or streaks for an even color distribution. The color will appear very intense initially but will lighten slightly as it sets.

Prepare the Blue Layer:

Follow the same process as the lime layer bringing the coconut milk and agar mixture to a full boil. After adding sweetener and spirulina mixture, allow to cool slightly just until it stops steaming. Pour very gently over the set lime layer using the back of a spoon to break the fall of the liquid preventing it from breaking through the lime layer.

Complete Assembly:

Refrigerate for at least 2 hours until completely set throughout. Remove carefully from the tart pan by pushing up from the removable bottom. Arrange fresh berries and lime slices decoratively on top just before serving for maximum visual impact.

The blue spirulina powder is truly the magical ingredient in this recipe. I discovered it while experimenting with natural food colors and was amazed by its vibrant blue shade that comes from a completely natural algae. My daughter now calls this our "mermaid tart" and requests it for her birthday every year instead of traditional cake.

Storage Solutions

This tart maintains its beautiful appearance and texture for up to 4 days when stored in an airtight container in the refrigerator. The colors remain vibrant and distinct without bleeding into each other, making it perfect for preparing ahead of special occasions. For the best presentation, add the fresh fruit garnishes just before serving as they tend to release juice over time which can affect the pristine appearance of the blue layer.

Ingredient Alternatives

If blue spirulina isn't available, butterfly pea flower powder creates a similar blue color though slightly more purple-tinted. For a budget-friendly option, natural blue food coloring derived from spirulina can work but use sparingly as it's more concentrated. The cookie base works beautifully with gluten-free options too try almond flour cookies for a nutty complement to the coconut lime flavors. For those avoiding coconut, high-fat oat cream provides a similarly luxurious texture in both layers.

Serving Suggestions

This tart creates a striking centerpiece for any dessert table. Serve well-chilled with additional fresh berries on the side to complement the creamy texture. For an elevated presentation, garnish each slice with a small edible flower and a light dusting of lime zest. The flavor profile pairs wonderfully with a sparkling white wine or for non-alcoholic options a hibiscus iced tea provides beautiful color contrast and complementary flavors.

Troubleshooting Tips

Achieving perfectly distinct layers requires patience between steps. If your lime layer hasn't completely set before adding the blue layer, place it in the freezer for 15 minutes rather than waiting longer. When working with agar, always follow package instructions as strengths can vary between brands. If your final tart seems too soft, it likely needs more refrigeration time. For cleaner slices, dip your knife in hot water and wipe clean between cuts.

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Frequently Asked Questions

→ What gives the blue layer its color?

The vibrant blue color of the tart is achieved using spirulina blue powder, a natural superfood coloring.

→ Can I make this tart gluten-free?

Yes! Simply use gluten-free cookies for the crust or substitute with a gluten-free alternative like almond date crust.

→ How do I store the tart?

Store the tart in an airtight container in the refrigerator for up to 3-4 days. Serve chilled for the best taste and texture.

→ Can I replace the coconut milk?

You can substitute coconut milk with another rich, creamy non-dairy milk like cashew or almond milk.

→ Is the tart suitable for kids?

Yes, this tart uses natural coloring and simple, wholesome ingredients, making it a kid-friendly dessert option.

→ Do I need to pre-bake the crust?

Pre-baking is optional. The no-bake crust will solidify when chilled, but for a crispier base, you can briefly bake it as per the instructions.