I love this Key Lime Tart, the perfect creamy filling with a tangy twist. All the ingredients with exception of the limes are often lying around my cupboard, which makes this dessert a last-minute go to when I fancy making something sweet for friends or family. The prep and cooking time is around 20 minutes, before placing in the fridge for around 4 hours. Plan ahead so it’s ready to enjoy for dessert!
The Ingredients
CRUST
1 1/2 cups raw pecans
1 cup unsweetened coconut flakes
3 tbsp pure maple syrup
1/4 tsp fine grain sea salt
zest of 1 lime or about 1 and 1/2-2 tbsp
1/2 tsp pure vanilla extract
FILLING
1 cup full-fat coconut milk
1/2 cup fresh key lime juice
1/4 cup maple syrup
1/4 cup cornstarch
2 Tbsp key lime zest
1/8 tsp agar powder
Optional topping: whipped coconut cream
Method
To make the crust, place all ingredients for the crust in a food processor or high speed blender. Blend or process until it is combined. Make sure not to over-mix or it’ll become like nut butter. Press the crust mixture into a 9-inch round tart pan with a removable bottom. Press it up the sides and place it in the freezer.
While the crust sets, add coconut milk, key lime juice, maple syrup, cornstarch, key lime zest, and agar powder to a medium saucepan. Whisk to combine until cornstarch is dissolved.
Place saucepan over medium heat, whisking constantly until the mixture boils and thickens. Remove from heat.
Add the filling to the tart crust. Place in the refrigerator and chill for at least 4 hours. Before serving, top with whipped coconut cream and some additional key lime zest.
