Name: Vegan Blue Moon Lime Tart Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 2 packets plain vegan Hobnobs cookies (approximately 200g); 150g vegan butter (such as Flora); 1 tin (400ml) coconut milk; 1/4 cup (60ml) agave syrup (or sugar); 2 limes, juiced (about 80ml); 3/4 teaspoon agar powder; 3-4 tablespoons water; 1 tablespoon blue spirulina powder; 1 tin (400ml) coconut milk; 3/4 teaspoon agar powder; 1/4 cup (60ml) agave syrup (or sugar); 1 teaspoon vanilla extract; Fresh blueberries; Fresh blackberries

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Introduction

This Vegan Blue Moon Lime Tart is a refreshing, colorful dessert perfect for warm days or any occasion that calls for a light, zesty treat. Combining a crunchy vegan cookie crust with vibrant lime and spirulina-infused layers, it’s both visually stunning and deliciously dairy-free.

A round, three-layered dessert sits on a black base, with a crumbly brown crust forming the bottom layer, followed by a thick, smooth white middle layer, and topped with a glossy light blue layer. On top, there are scattered fresh berries including blueberries, cherries, and raspberries, adding dark blue, deep red, and purple colors to the smooth surface. The dessert is placed on a white marbled texture surface with glass jars filled with grains in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookie Crust:

Two packets of plain vegan cookies (e.g., Hobnobs)
150g vegan butter (such as Flora)

Lime Layer:

1 tin of coconut milk
¼ cup agave syrup (or sugar)
2 limes, juiced (about 80ml)
¾ teaspoon agar powder

Blue Layer:

3–4 tablespoons water
1 tablespoon blue spirulina powder
1 tin of coconut milk
¾ teaspoon agar powder
¼ cup agave syrup (or sugar)
Vanilla extract (to taste)

To garnish:

Fresh berries (blueberries, blackberries)
Dairy-free cream or ice cream (optional)

Instructions

Step 1: Crush the vegan cookies into fine crumbs using a food processor or by placing them in a bag and smashing with a rolling pin.
Step 2: Melt the vegan butter on low heat and mix it thoroughly with the cookie crumbs until combined.
Step 3: Press the cookie and butter mixture firmly into the base of a 9-inch tart tin. Chill in the freezer for 15 minutes or in the fridge for 30 minutes to set.
Step 4: For the lime layer, pour the coconut milk into a saucepan and stir in the agar powder. Heat and bring to a boil, cooking for 1-2 minutes until the agar dissolves completely.
Step 5: Remove from heat, then stir in the agave syrup (or sugar) and fresh lime juice. Allow the mixture to cool slightly before pouring it over the chilled crust. Return to the fridge to set.
Step 6: To prepare the blue layer, dissolve the blue spirulina powder in 3-4 tablespoons of water and set aside.
Step 7: Repeat the agar and coconut milk cooking process as with the lime layer: stir agar into coconut milk, boil for 1-2 minutes until dissolved, then remove from heat.
Step 8: Add agave syrup (or sugar), vanilla extract, and the dissolved spirulina water to the coconut mixture. Stir well and pour carefully over the set lime layer.
Step 9: Chill the tart in the fridge for about an hour or until the blue layer sets completely.
Step 10: Once set, garnish with fresh blueberries and blackberries. Serve with dairy-free cream or ice cream if desired.

Tips & Variations

Use plain vegan cookies without added spices to keep the crust neutral and let the lime and spirulina layers shine.
If you can’t find agar powder, a vegan gelatin alternative may work but adjust accordingly as setting strengths differ.
For extra zing, add a teaspoon of lime zest to the lime layer before setting.
Blue spirulina is a natural food coloring and adds a mild flavor—adjust quantity if you prefer a subtler color.
Fresh berries can be swapped for your favorite seasonal fruits to complement the tart layers.

Storage

Store the tart covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. When reheating, avoid it altogether—this tart tastes best cold and the layers may not hold texture if warmed.

How to Serve

A slice of three-layer dessert sits on a white plate with a thin dark rim, placed on a white marbled texture. The bottom layer is crumbly and textured with a warm golden brown color. The middle layer is smooth, thick, and white, forming a solid base for the top layer, which is glossy, firm, and light blue. On top of the blue layer sits one dark-colored berry, while a red berry rests near the base on the plate. Small crumbs are scattered around the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of agave syrup?

Yes, you can substitute agave syrup with maple syrup, brown rice syrup, or regular sugar. Adjust the quantity to taste, keeping in mind the sweetness level of each alternative.

Is blue spirulina necessary for the blue layer?

Blue spirulina provides the vibrant blue color and mild flavor but is optional. If unavailable, you can omit it or try natural blue food colorings, though the color intensity may vary.