Lime & Coconut Tart — Creamy Citrus & Tropical Dessert

🛒 Ingredients

• #Buttery Tart Crust;
• 1½ cups vegan plain biscuits / graham cracker crumbs
• ⅓ cup desiccated coconut.. 3–4 tbsp coconut sugar or brown sugar
• 6–7 tbsp melted coconut oil.. Pinch of sea salt
• #Creamy Lime-Coconut Filling;
• 400 ml full-fat coconut cream — chilled overnight, thick part only
• 1 cup raw cashews — soaked in hot water 1 hour, drained
• ½ cup fresh lime juice (approx. 3–4 juicy limes)
• 2 tbsp lime zest — finely grated (reserve some for topping)
• ⅔ cup maple syrup or coconut sugar.. 3 tbsp cornstarch
• 2 tbsp coconut oil — melted.. 1 tsp vanilla extract.. Pinch of sea salt
• #Garnish;
• Toasted coconut flakes
• Extra lime zest — thin strips

👩‍🍳 Instructions

1. 1

   Make the crust: Mix biscuit crumbs, desiccated coconut, sugar, and salt. Stir in melted coconut oil until damp and sandy. Press firmly and evenly into the bottom and up the sides of a 23 cm tart pan with removable base. Chill while making the filling.

2. 2

   Blend the filling: In a high-speed blender, combine thick coconut cream, drained cashews, lime juice, lime zest, maple syrup, cornstarch, melted coconut oil, vanilla, and salt. Blend on high 3–4 minutes until perfectly silky and smooth — no lumps at all. Taste and adjust sweetness or lime to your liking.

3. 3

   Cook to thicken: Pour mixture into a saucepan. Stir gently over low heat 3–5 minutes until it thickens slightly — do not boil. It should coat the back of a spoon thickly.

4. 4

   Set & chill: Pour warm filling into the chilled crust. Smooth the top. Scatter toasted coconut flakes and lime zest beautifully around the edge. Cover loosely and chill at least 4–6 hours, ideally overnight, until completely firm and set.

5. 5

   Serve: Carefully remove tart pan ring. Slice with a sharp knife dipped in hot water for clean cuts. Serve cold — keeps beautifully covered in the fridge for up to 3–4 days.