Description
Blue moon lime tart brings zesty Caribbean charm to dessert tables with its silky custard and buttery crust. Creamy lime filling nestled in a crisp shell invites sweet-tart indulgence you won’t soon forget.
Ingredients
Scale
Main Ingredients:
Crust:
- 8.8 ounces (250 grams) vegan cookies
- 5.3 ounces (150 grams) vegan butter, melted
Lime Layer:
- 1 ¼ cups (300 milliliters) coconut milk
- 2 limes, freshly squeezed (approximately 80 milliliters juice)
Blue Layer:
- 1 ⅓ cups (320 milliliters) coconut milk
Sweeteners and Thickeners:
- ¼ cup (60 milliliters) agave syrup
- ⅙ cup (40 milliliters) agave syrup
- ¾ teaspoon agar powder
- ¾ teaspoon agar powder
Additional Flavoring and Coloring:
- 3–4 tablespoons water
- 1 tablespoon spirulina blue superfood powder
- 1 teaspoon vanilla extract
Garnish:
- ½ cup (75 grams) blueberries
- ½ cup (75 grams) blackberries
- Lime slices
Instructions
- Pulverize the vegan cookies into fine crumbs using a food processor or by crushing them inside a freezer bag with a rolling pin.
- Mix the cookie crumbs with melted vegan butter until thoroughly incorporated.
- Evenly distribute the crumb mixture into a 9-inch tart pan, pressing firmly to create a compact base.
- Chill the crust in the freezer for 15 minutes or refrigerate for 30 minutes to solidify.
- Whisk coconut milk and agar powder in a saucepan until completely dissolved.
- Bring the mixture to a rolling boil, stirring constantly for 1-2 minutes until it thickens.
- Remove from heat and incorporate agave syrup and freshly squeezed lime juice. Allow to cool slightly.
- Gently pour the lime mixture over the chilled crust and refrigerate for approximately one hour until the surface sets.
- Dilute spirulina powder in water and set aside.
- In another saucepan, combine coconut milk and agar powder, stirring until fully integrated.
- Bring to a boil, cooking for 1-2 minutes while continuously stirring. Remove from heat.
- Blend in agave syrup, vanilla extract, and prepared spirulina mixture.
- Delicately layer the blue mixture over the set lime layer and refrigerate for two hours until completely firm.
- Carefully extract the tart from the pan by pressing the removable bottom.
- Embellish with fresh blueberries, blackberries, and decorative lime slices before serving.
Notes
- Chill the crust thoroughly to ensure a solid, crisp base that won’t crumble when slicing.
- Dissolve agar powder completely to guarantee a smooth, uniform texture in both layers.
- Use fresh lime juice for the most vibrant, zesty flavor that complements the creamy coconut milk.
- Spirulina creates a beautiful blue hue naturally, making this tart visually stunning and nutrient-rich.
- Allow sufficient chilling time between layers to prevent blending and maintain distinct color separation.
- Serve chilled for the best taste and most appealing presentation of this vegan dessert.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg