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Export 9 ingredients for grocery delivery
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.
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