Key Lime Tart

This recipe has been on my "to-do" list for quite some time now! I actually developed it almost a year ago, but completely forgot to share it with you all.

If you aren't able to find key limes (not typically found here in Ireland) don't worry as regular limes will work just fine. This tart is the perfect combination of refreshing and creamy so ticks all the boxes!

If you are trying to avoid refined sugar you can leave out the mini-meringues and replace them with some piped coconut cream for decoration!

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Refreshing and creamy

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#keylime #nobake #lime #dairyfree #tart

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Key Lime Tart

Preparation time: 30-40 minutes

Set time: 6 hours

Total time: 6.5 hours

INGREDIENTS

BASE

225g (1 ½ cups) cashews

6 medjool dates (pitted)

1.42g ( ¼ tsp) Himalayan pink salt

45ml (3 tbsp) maple syrup

100g (1 cup) almond flour

165g (1 cup) roasted buckwheat

½ tsp almond extract

FILLING

(2½ cups) cashews (soaked in water for 6 hours and drained)

(⅓ cup) maple syrup

1 tsp vanilla extract

(¾ cup) oat cream (I use Oatly)

Juice of 2 regular limes or 4 key limes

Rind of regular 3 limes or 6 key limes

3 tbsp creamed coconut or coconut butter

( ¼ tsp) matcha powder (optional)

GARNISH

Mini meringues

½ can chickpea brine (aquafaba)

½ cup granulated sugar

½ tsp vanilla extract

½ tsp cream of tartar

½ tbsp cornstarch

Rind of 1 lime

Some sprigs of fresh thyme

INSTRUCTIONS

1. Add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground.

2. Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency.

3. Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency.

4. Press the mixture evenly into your tart tin, making sure all the edges are evenly covered.

5. Set the base aside in the freezer to set.

6. Meanwhile add all the filling ingredients to your blender and blitz until completely smooth and creamy.

7. Remove the tart base from the freezer and fill with the key lime mixture (saving a cup for decorative piping).

8. Add the remainder of the filling to a piping bag and pipe your desired design on top of the tart.

9. Place the tart in the freezer to set for 6 hours.

10. Meanwhile prepare the meringues by preheating your oven to 100° C.

11. Add the aquafaba to a large bowl and beat using an electric whisk for a couple of minutes.

12. Add the sugar and vanilla extract and whisk for a further 10 minutes until the mixture forms stiff glossy peaks.

13. Line a baking tray with parchment paper and use a piping bag to pipe out the mixture into miniature meringues.

14. Bake in the oven for 1.5 to 2 hours before removing from the oven and allowing to cool completely before use. (hold aside some meringues for decorating the tart, any others can be stored at room temperature in an airtight container).

15. Once set, remove the tart from the tin and allow to defrost for one hour.

16. Decorate with mini meringues, lime rind and thyme leaves.

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