Lime Vegan Tart
ABOUT COCONUT CREAM
Coconut cream is a good thing to keep in the kitchen cupboard especially if you’re looking for dairy-free alternatives when baking. Granted, it’s high in fat and contains a fair amount of saturated fat, but it’s also a good source of potassium. Coconut cream is not the same either as cream of coconut (which is sweetened) or as coconut milk, which is thinner and less fattening. It is made by skimming the layer of fat that rises to the top of coconut milk.
Ingredients
For the filling:
- 200 g or 7 oz cashew nuts
- 250 g or 8 oz can coconut cream
- 3 limes rind finely grated, juiced
- 1/3 cup 80ml maple syrup
for the base:
- 12 dates pitted, chopped
- 7 oz or 210 g hazelnuts without shell and skin
- 1/2 cup or 40g shredded coconut
- Pinch of salt
To serve:
- Lime slices to serve
- Mint leaves to serve
- coconut flakes
Instructions
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Place the cashew nuts in a bowl. Fill it up with water and the the nuts soak for 4 hours or preferably the whole night. Drain, rinse and drain them again.
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Add them in a food processor with the rest of the filling ingredients and process till smooth.
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Set aside until ready to use.
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For the base:
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Spray 8 tart pans with removable bases with cooking spray. Place them on trays.
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Place the ingredients for the base in a food processor (dates, hazelnuts, shredded coconut and salt) and process until they are finely chopped and hold together if you pinch them. Divide the mixture in the tart rings and press it evenly to cover the base and sides of the tin. Place them in the freezer to set for an hour at least.
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For the tarts
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Divide the filling in the tart tins and smooth the surfaces with the back of a spoon or a small spatula. Freeze for 3 hours or till firm.
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Decorate the tarts with lime slices, mint leaves and shredded or flaked coconut and serve.
