Lime coconut tart with macadamia coconut crust
In my attempt to change to change to a plant based diet I have been staying away from dairy. I had thought it was going to be very hard considering the amount of yogurt I used to eat. Thankfully the transition has been pretty easy. Making desserts is my forte and almost everything fancy I used to make has some form of dairy in it! I did not have to search for long for this amazing recipe on www.getinspired.com. Thank you Kari! The pictures on her website for this tart are amazing. Mine is a sad picture of what this really looks like! I had a quick second to take it before it was all gone! I have made some modification to the original recipe.
Coconut Macadamia Crust:
- 1 cup unsweetened shredded coconut, 2.5 ounces
- 2 cups raw macadamia nuts, 8 ounces or 1 cup each of blanched and peeled almonds and macadamia nuts.
- 1 Tablespoon lime zest, from about 2 limes
- 3 Tablespoons Grade A maple syrup/agave
- pinch of sea salt
- 1 Tablespoon of water
Coconut Lime Filling:
- 1½ Teaspoons of gelatin, or Vegan substitute (Agar)
- 2 Tablespoons warm water
- 2 just ripe avocados, peeled and pitted - the resulting fruit weighs 10 ounces
- ½ cup freshly squeezed lime juice, from 3-4 limes
- 1 cup of coconut cream scraped from the top of a refrigerated can of coconut milk
- ½-2/3 cup cup Grade A maple syrup/agave, to taste
- 1 lime
- For the tart crust, place all the ingredients for the crust but the water into a food processor, and process until the mixture is starting to clump but isn't becoming a paste. Add the 1 tablespoon of water if the mixture seems a bit crumbly and pulse together until the crust resembles a soft cookie dough.
- Line a rectangular tart pan or 9" round tart pan with a removable bottom with plastic wrap. Using a spatula and your hands, press the crust evenly into the tart pan. Refrigerate the crust while you make the filling.
- Start by stirring the gelatin into the warm water, then set it aside to dissolve while you make the filling.
- Place the avocados, lime juice, coconut cream, and maple syrup into the food processor. Start with a small amount of maple syrup and work up to your taste. Process the mixture until it's completely smooth, then add the dissolved gelatin and process again just to combine.
- Spread the filling evenly into the tart pan, making a nice swirly pattern over the top. If there's extra filling, set it aside or eat it right away! Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the gelatin time to set up.
- To garnish the tart, slice 3-6 very thin slices from the lime. 3 slices works nicely for just a middle garnish, and 6 covers the whole rectangular tart. Starting in the middle of each lime slice, make a slit from the middle to the outer edge. Then, twist the lime slice before placing it onto the tart. The filling will be just soft enough that the lime slices will stand up nicely.
- This tart keeps well in the refrigerator for up to 3 days.