No-Bake Coconut Lime Tart (Print Version)
# Ingredients:
→ Coconut Macadamia Crust
01 -
1 cup (2.5 ounces) unsweetened shredded coconut
02 -
2 cups (8 ounces) raw macadamia nuts
03 -
1 tablespoon lime zest (from about 2 limes)
04 -
3 tablespoons Grade A maple syrup
05 -
Pinch of sea salt
06 -
1 tablespoon water
→ Coconut Lime Filling
07 -
1 1/2 teaspoons gelatin (or vegan substitute)
08 -
2 tablespoons warm water
09 -
2 just-ripe avocados, peeled and pitted (about 10 ounces)
10 -
1/2 cup freshly squeezed lime juice (from 3-4 limes)
11 -
1 cup coconut cream (scraped from the top of refrigerated coconut milk)
12 -
1/2-2/3 cup Grade A maple syrup, to taste
→ Garnish
13 -
1 lime, thinly sliced
# Instructions:
01 -
Place all crust ingredients except water into a food processor and process until the mixture starts to clump without becoming a paste. Add the tablespoon of water if mixture seems crumbly and pulse until it resembles soft cookie dough.
02 -
Line a rectangular tart pan or 9-inch round tart pan (with removable bottom) with plastic wrap. Press the crust evenly into the pan using a spatula and your hands. Refrigerate while preparing the filling.
03 -
Stir the gelatin into warm water and set aside to dissolve while making the filling.
04 -
Place avocados, lime juice, coconut cream, and maple syrup (starting with smaller amount) into the food processor. Process until completely smooth, then add dissolved gelatin and process again just to combine.
05 -
Spread the filling evenly into the tart shell, creating decorative swirls on top. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set.
06 -
Slice 3-6 very thin slices from the lime. Make a slit from the middle to outer edge of each slice, then twist before placing onto the tart. The filling will be soft enough that the lime slices will stand upright.
# Notes:
01 -
This tart keeps well in the refrigerator for up to 3 days.
02 -
For best texture, allow tart to chill thoroughly before serving.