‌

Key Lime Tart

Name: Key Lime Tart
Ingredients: base.; 11/2 cups cashews.; 6 medjool dates (pitted).; 1/4 tsp salt.; 3 tbsp maple syrup.; 1 cup almond flour.; 1 cup roasted buckwheat.; 1/2 tsp almond extract.; filling.; 21/2 cups cashews (soaked in water for 6 hours+drained).; 1/3 cup maple syrup.; 1 tsp vanilla extract.; 3/4 cup oat cream.; 4 tbsp lime juice.; 6 tbsp lime rind.; 3 tbsp creamed coconut or coconut butter.; 1/4 tsp matcha powder.; mini meringues.; 1/2 can chickpea brine (aquafaba).; 1/2 cup granulated sugar.; 1/2 tsp vanilla extract.; 1/2 tsp cream of tartar.; 1/2 tbsp cornstarch.; garnish.; rind of 1 lime.; fresh thyme.

Cooking for KidsFreezer-friendlyGourmetKid-friendlyVeganVegetarianCakeDessertsBreakfastBrunchLunchDairy-freeOvenBlenderNuts

‌

Christina Leopold | Vegan Food

97 recipes

Ingredients

base.
11/2 cups cashews.
6 medjool dates (pitted).
1/4 tsp salt.
3 tbsp maple syrup.
1 cup almond flour.
1 cup roasted buckwheat.
1/2 tsp almond extract.
filling.
21/2 cups cashews (soaked in water for 6 hours+drained).
1/3 cup maple syrup.
1 tsp vanilla extract.
3/4 cup oat cream.
4 tbsp lime juice.
6 tbsp lime rind.
3 tbsp creamed coconut or coconut butter.
1/4 tsp matcha powder.
mini meringues.
1/2 can chickpea brine (aquafaba).
1/2 cup granulated sugar.
1/2 tsp vanilla extract.
1/2 tsp cream of tartar.
1/2 tbsp cornstarch.
garnish.
rind of 1 lime.
fresh thyme.

Preparation

Add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground
Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency
Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency
Press the mixture evenly into your tart tin, making sure all the edges are evenly covered
Set the base aside in the freezer to set
Meanwhile add all the filling ingredients to your blender and blitz until completely smooth and creamy
Remove the tart base from the freezer and fill with the key lime mixture (saving a cup for decorative piping)
Add the remainder of the filling to a piping bag and pipe your desired design on top of the tart
Place the tart in the freezer to set for 6 hours
Meanwhile prepare the meringues by preheating your oven to 100° c
Add the aquafaba to a large bowl and beat using an electric whisk for a couple of minutes
Add the sugar and vanilla extract and whisk for a further 10 minutes until the mixture forms stiff glossy peaks
Line a baking tray with parchment paper and use a piping bag to pipe out the mixture into miniature meringues
Bake in the oven for 1
Hours before removing from the oven and allowing to cool completely before use
Hold aside some meringues for decorating the tart)
Once set, remove the tart from the tin and allow to defrost for one hour
Decorate with mini meringues, lime rind and thyme leaves
Enjoy! christina × #addictedtodates