Vegan Blue Moon Lime Tart (Print Version)
# Ingredients:
→ Cookie crust
01 -
250 g vegan cookies
02 -
150 g vegan butter, melted (or coconut oil)
→ Lime layer
03 -
300 ml coconut milk
04 -
60 ml agave syrup or other syrup or sugar
05 -
80 ml freshly squeezed lime juice (approx. 2 limes) or lemon juice
06 -
¾ tsp agar powder
→ Blue layer
07 -
3-4 tbsp water
08 -
1 tbsp spirulina blue superfood powder
09 -
320 ml coconut milk
10 -
¾ tsp agar powder
11 -
40 ml agave syrup or other syrup or sugar
12 -
1 tsp vanilla extract (optional)
→ Garnish (optional)
13 -
75 g blueberries
14 -
75 g blackberries
15 -
Limes, sliced
# Instructions:
01 -
Place the vegan cookies in a food processor and process into fine crumbs. Alternatively, put them in a freezer bag and crush with a rolling pin. Transfer crumbs to a bowl and add the melted vegan butter. Mix to combine. Press the mixture into a 9-inch tart pan with a removable bottom. Freeze for 15 minutes or refrigerate for 30 minutes until the crust solidifies. Optional: Pre-bake the crust (see notes).
02 -
Pour the coconut milk into a saucepan. Stir in the agar powder until completely dissolved. Bring to a boil and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in the agave syrup and lime juice. Let it cool briefly, then pour onto the chilled crust. Refrigerate for about 1 hour until set.
03 -
Dissolve the spirulina blue superfood powder in 3-4 tbsp water and set aside. Add coconut milk to a saucepan and stir in the agar powder until completely dissolved. Bring to a boil and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in the agave syrup, vanilla extract, and the prepared spirulina water. Carefully pour the mixture onto the lime layer and refrigerate for another 2 hours until firm.
04 -
Once the tart has completely set, carefully remove it from the tart pan by gently pressing the removable bottom. Garnish with fresh blueberries, blackberries, and lime slices. Serve and enjoy.
# Notes:
01 -
The cookie crust can be pre-baked at 180°C for a crispier texture.
02 -
You can use any gluten-free or regular cookies for the crust.
03 -
Ensure to use 100% pure agar powder for the best results.
04 -
The recipe uses natural coloring from spirulina blue powder.