Delve into the invigorating flavors of lime and ginger with this Vegan Key Lime Tart, topped with a luscious layer of coconut cream, perfect for a refreshing and dairy-free dessert.
Ingredients:
For the Crust:
- 22-24 gingernut cookies (or similar vegan cookies), to make 220g
- ½ tsp sea salt
- 7 tbsp (90g) vegan butter, melted
For the Filling:
- 1 cup (230ml) freshly squeezed lime juice
- 2 tbsp lime zest
- ⅔ cup (140g) superfine sugar (caster sugar)
- 0.4 cup (50g) cornstarch
- ⅔ cup (150ml) soy milk or alternative plant-based milk
- ½ tsp matcha powder (optional, for color)
- ¾ cup (170g) chilled canned coconut milk
For the Coconut Topping:
- 8.5 oz (240g) vegan whipped cream
Instructions:
- Grease a 9" tart tin with oil or vegan butter, optionally lining the base with parchment paper.
- For the crust, process cookies and salt in a food processor to a fine crumb, then blend in the butter to form a dough-like consistency.
- Press the mixture into the tart tin and smooth it out. Freeze while preparing the filling.
- Zest and juice the limes, straining the juice to remove seeds.
- Whisk together cornstarch, sugar, and soy milk in a saucepan until smooth. Stir in lime juice, zest, and coconut milk, and bring to a boil. Simmer for 5-8 minutes until thickened, stirring continuously.
- Strain the lime curd and let cool slightly, then pour over the crust. Refrigerate for 2-3 hours or until set.
- Before serving, top with vegan whipped cream and garnish with additional lime zest.
This Vegan Key Lime Tart with Coconut Cream is a delightful twist on the classic, offering a rich and tangy flavor that's sure to please. Enjoy the creamy filling paired with the spicy ginger crust for a truly indulgent treat.
