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Vegan Blue Moon Lime Tart Recipe

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★★★★★

4.8 from 70 reviews

This Vegan Blue Moon Lime Tart features a crisp vegan cookie crust topped with a tangy lime layer and a vibrant blue spirulina layer. Dairy-free and sweetened with agave syrup, this colorful tart is perfect for a refreshing dessert garnished with fresh berries.

Ingredients

Scale

Cookie Crust

  • 2 packets plain vegan Hobnobs cookies (approximately 200g)
  • 150g vegan butter (such as Flora)

Lime Layer

  • 1 tin (400ml) coconut milk
  • 1/4 cup (60ml) agave syrup (or sugar)
  • 2 limes, juiced (about 80ml)
  • 3/4 teaspoon agar powder

Blue Layer

  • 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

Garnish

  • Fresh blueberries
  • Fresh blackberries

Instructions

  1. Prepare Cookie Crust: Crush the vegan Hobnobs cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Melt the vegan butter in a saucepan, then combine it with the cookie crumbs until fully mixed. Press this mixture firmly into a 9-inch tart tin to form the base. Chill in the freezer for 15 minutes or in the fridge for 30 minutes to set.
  2. Make Lime Layer: Pour the coconut milk into a saucepan and stir in the agar powder until completely dissolved. Bring the mixture to a boil and maintain for 1-2 minutes. Remove from heat and stir in the agave syrup (or sugar) and freshly squeezed lime juice. Allow the mixture to cool slightly before pouring it evenly over the chilled crust in the tart tin. Set aside to cool and begin to set.
  3. Prepare Blue Layer: In a small cup, dissolve the blue spirulina powder in 3-4 tablespoons of water and set it aside. In another saucepan, pour the tin of coconut milk and stir in agar powder. Bring to a boil for 1-2 minutes until agar is dissolved. Remove from heat and stir in the agave syrup (or sugar), vanilla extract, and the dissolved spirulina mixture. Allow the lime layer to fully set (about an hour in the fridge) before gently pouring this blue layer over it. Return the tart to the fridge to chill and set completely.
  4. Garnish and Serve: Once the blue layer has set, garnish the tart with fresh blueberries and blackberries. Serve chilled with dairy-free cream or vegan ice cream if desired.

Notes

  • Agar is used as a vegan alternative to gelatin; ensure it is fully dissolved by boiling for 1-2 minutes.
  • Allow each layer to fully set before adding the next to achieve distinct layers.
  • Blue spirulina powder can be found online or in health food stores.
  • Chilling the crust before adding the lime layer prevents sogginess.
  • This tart is best served cold and eaten within 2-3 days for freshness.

Keywords: vegan lime tart, blue moon tart, spirulina dessert, dairy-free dessert, vegan dessert, coconut milk tart, layered tart recipe

Find it online: https://thedishspot.com/vegan-blue-moon-lime-tart-recipe/