Blue Lime Vegan Tart (Print Version)
# Ingredients:
→ Base layer
01 -
150 g vegan butter, melted (or coconut oil)
02 -
250 g vegan cookies
→ Citrus filling
03 -
¾ tsp agar powder
04 -
80 ml freshly squeezed lime juice (around 2 limes) or lemon juice
05 -
300 ml coconut milk
06 -
60 ml agave syrup or a different syrup or sugar
→ Blue topping
07 -
1 tsp vanilla extract (optional)
08 -
3-4 tbsp water
09 -
40 ml agave syrup or another sweetener
10 -
¾ tsp agar powder
11 -
1 tbsp spirulina blue superfood powder
12 -
320 ml coconut milk
→ To decorate (optional)
13 -
Limes, sliced
14 -
75 g blackberries
15 -
75 g blueberries
# Instructions:
01 -
Crush the vegan cookies into fine crumbs using a food processor or by rolling over them with a rolling pin in a bag. Add the melted vegan butter and stir together in a bowl. Spread the mix evenly into a tart pan (9 inches, removable bottom). Chill this base in the freezer for 15 minutes or fridge for 30 minutes to let it firm up. Want it crunchier? Bake the crust first (tips below).
02 -
Heat the coconut milk in a saucepan and completely dissolve the agar powder by stirring. Bring it up to a boil, and let it bubble for about 1-2 minutes while stirring. Once it’s off the heat, mix in the agave syrup and lime juice. Let it cool down just a little, then pour it over the chilled crust. Set it in the fridge for an hour or so, until firm.
03 -
Stir the spirulina powder into 3-4 tbsp of water and leave it aside. Heat coconut milk in a saucepan, dissolve the agar powder, and bring it to a boil while stirring. Let it bubble for 1-2 minutes. Take it off the heat and mix in the agave syrup, vanilla (if you want), and the spirulina mixture. Gently pour this layer over the lime filling. Chill for at least 2 hours until it’s set properly.
04 -
When the tart is completely set, press the bottom of the removable pan carefully to release it. Top it with fresh limes, blueberries, and blackberries. Slice it up and enjoy!
# Notes:
01 -
To make the base crispier, bake at 180°C briefly before assembling.
02 -
Feel free to pick regular or gluten-free cookies for the crust.
03 -
For best results, ensure you use pure agar powder.
04 -
This tart gets its bright blue from natural spirulina powder.