Step 1

Add the cookies and salt to a food processor and blitz for a minute or so until it reaches a fine crumb consistency. Add the butter and blend again until the ingredients stick together to form a soft dough consistency.

Step 2

Lightly grease the base and sides of a 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper. Press the mixture into the base of the pan, using a spatula or flat bottomed glass to smooth it out. Set aside in the freezer while you prepare the filling.

Step 3

Zest the limes until you have 2 tablespoons of zest. Juice the limes and pass them through a fine-mesh sieve to remove any seeds.

Step 4

Add the lime juice and sugar to a saucepan and gently dissolve the sugar over low heat. In a small bowl, mix together the cornstarch and soya milk to form a paste (known as a cornstarch slurry).

Step 5

Add the cornstarch slurry to the saucepan along with the coconut milk and lime zest. Whisk well while bringing the mixture to a boil. Reduce the heat to a medium simmer and cook for 5 minutes while stirring continuously. The mixture will thicken.

Step 6

Remove the lime curd from the heat and allow it to cool slightly for about 5 minutes before pouring it on top of the cooled cookie crust. Place in the fridge to set for at least 2 hours, or until completely set to touch.

Step 7

Add the coconut whipping cream or coconut milk and sugar to a bowl and whisk until thick.

Step 8

Add the coconut cream on top of the key lime tart before serving and finish off with some more freshly grated lime zest.