Blue Lime Vegan Tart

This dairy-free no-bake lime dessert brings back memories of Blue Moon ice cream in a fancy tart form. The eye-catching blue and green sections create a gorgeous layered look while tangy lime and smooth coconut blend together for a cool, refreshing treat that's totally natural without any fake coloring.

I whipped up this tart for the first time at my buddy's backyard party where nobody believed blue food could be natural. When I sliced into those bright layers, everyone went quiet and grabbed their phones for pics. It's now my go-to showstopper for any get-together.

Ingredients

• Dairy-free cookies: Form the crunchy foundation for the smooth filling. Go for plain-tasting ones like graham crackers or digestives.
• Plant-based butter: Holds the base together and adds a rich feel. Make sure to melt it completely for smooth mixing.
• Coconut milk: Makes both creamy layers possible. Grab the full-fat canned type for the best results and taste.
• Agave syrup: Adds gentle sweetness without taking over the light flavors. Being liquid, it mixes in smoothly.
• Fresh limes: Their zingy tang cuts through the coconut richness. Always squeeze them fresh for the brightest flavor.
• Agar powder: The plant-based stand-in for gelatin that helps everything set nicely. Must be fully dissolved and heated to work properly.
• Blue spirulina powder: Gives that amazing natural blue color without anything artificial. You just need a tiny bit.
• Fresh berries: For topping - they look pretty against the blue and taste great too.

Pin it

Step-by-Step Instructions

Make Your Cookie Base:

Crush cookies into tiny crumbs with no chunks left. Stir in melted plant butter until everything looks like damp sand that sticks when pressed. Push firmly into your tart pan, making an even layer about 1/4 inch thick all around including the sides. Stick it in the freezer for 15 minutes until it's rock solid.

Whip Up the Lime Layer:

Mix coconut milk and agar in your pot before turning on the heat so you won't get lumps. Bring it to a bubbling boil while stirring the whole time - you'll notice it getting a bit thicker. Take it off the heat and right away add agave and lime juice, mixing well. Let it cool just 2-3 minutes before pouring onto your cold crust - it should still be warm. Pop it in the fridge until firm, about an hour.

Prepare the Blue Color:

First mix blue spirulina with room temp water, then add this to your coconut mixture. Keep stirring until you see no spots or lines so the color spreads evenly. It'll look super bright at first but will calm down as it sets.

Create the Blue Layer:

Do the same thing as with the lime layer, bringing coconut milk and agar to a full boil. After adding sweetener and blue mix, let it cool just until steam stops rising. Pour very slowly over the set lime layer, using a spoon to gently break the fall so it doesn't punch through the green layer.

Finish It Off:

Chill for at least 2 hours until totally firm throughout. Carefully pop it out of the pan by pushing up from the bottom. Put fresh berries and lime slices on top right before serving for the best look.

Blue spirulina powder is really the star ingredient here. I found it while trying out natural food dyes and couldn't believe how beautifully blue it was, coming from just algae. My little girl now calls this our "mermaid tart" and wants it instead of cake every birthday.

Storage Solutions

This tart keeps its good looks and texture for up to 4 days in a sealed container in your fridge. The colors stay bright and separate without running into each other, so you can easily make it ahead for parties. For the prettiest presentation, wait to add fresh fruit until right before serving since they'll leak juice over time which can mess up that perfect blue top.

Ingredient Alternatives

Can't find blue spirulina? Butterfly pea flower powder works too, though it's a bit more purplish. If you're watching your wallet, natural blue food coloring made from spirulina can do the job - just use it sparingly as it's stronger. The cookie base turns out great with gluten-free options too - try almond cookies for a nutty flavor that goes well with the coconut lime. Don't want coconut? Thick oat cream can give you similar richness in both layers.

Serving Suggestions

This tart really stands out on any dessert table. Serve it cold with extra fresh berries on the side to balance the creamy texture. Want to make it extra fancy? Add a tiny edible flower and sprinkle some lime zest on each slice. It tastes amazing with bubbly white wine, or try hibiscus iced tea for a non-alcoholic option that looks beautiful next to the tart and has complementary flavors.

Troubleshooting Tips

Getting those perfect separate layers needs some patience. If your lime layer isn't firm before adding the blue stuff, stick it in the freezer for 15 minutes instead of waiting longer. When using agar, always check your package directions since different brands can vary in strength. If your finished tart seems too soft, it probably just needs more time in the fridge. Want clean slices? Dip your knife in hot water and wipe it between cuts.

Pin it

Frequently Asked Questions

→ How does the tart get its color?

The strong blue shade comes from spirulina blue powder, which is a natural and healthy coloring ingredient.

→ Can this be made gluten-free?

Absolutely! Just switch regular cookies in the crust for a gluten-free option, or go for something like an almond-date base.

→ What’s the best way to store it?

Keep it in the fridge inside a sealed container. It’ll stay good for 3 to 4 days. Always serve it chilled!

→ Is there a substitute for coconut milk?

If you prefer, use another thick non-dairy milk like almond or cashew instead of coconut milk.

→ Can kids eat this dessert?

Yes, because it’s made with wholesome, natural ingredients and doesn’t contain anything artificial.

→ Does the crust have to be baked?

Nope, baking isn’t required. Simply chill the crust and it’ll firm up. If you want extra crispiness, lightly bake it before adding the filling.