Key-lime Tart Recipe
blueberry jam, toasted coconut (vegan, gf, df, nf, sf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Topping
Method
Preparation
- 1
Make the Crust
In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms. Press the dough into the bottom and up the sides of a tart pan. Bake at 350°F (175°C) for 10-12 minutes until lightly golden. Let cool.
- 2
Prepare the Filling
In a saucepan, combine coconut cream, fresh lime juice, lime zest, and maple syrup. Sprinkle agar-agar over the mixture and whisk to combine. Heat over medium heat, stirring constantly until it begins to simmer. Allow to simmer for 2-3 minutes until thickened.
- 3
Assemble the Tart
Pour the lime filling into the cooled crust and spread evenly. Refrigerate for at least 2 hours until set.
- 4
Add Toppings
Once the tart is set, top with blueberry jam and sprinkle toasted coconut flakes over the top. Serve chilled.