key lime tart

This has got to be my favourite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it&#39;s sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It&#39;s light, creamy, aromatic and indulgent, all at the same time. This recipe is great for anyone who&#39;d like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.

Creamy Pistachio Tart (Vegan)

buckwheat

oat flakes (use GF for gluten-free option)

cacao powder

¼ tsp Himalayan pink salt

medjool dates (pitted)

tbsp coconut oil (solid)

maple syrup

pistachios (shells removed)

coconut milk (use only the thick part from the top of the can *see recipe notes)

vanilla soya yoghurt

almond extract

pistachios (for garnish)

chocolate

rose petals (for garnish)

To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours).

Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them

For the crust, add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency.

Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency. If the dough isn&#039;t holding together when you press it between your fingers, add a teaspoon or two of water and blend until it sticks.

Line the base of a 9&quot; springform cake tin with parchment paper. Press the dough into the base and push it up the sides of the tin to form a crust. You can use a spatula or the bottom of a flat glass to smooth is out.

Trim around the rim of the crust to make it as even as possible.

Set the base aside in the freezer.

Add all of the filling ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.

Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles.

Place the tart into the freezer to set for about 2-3 hours.

Once set, carefully remove the tart from the springform tin whilst still frozen.

Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.

This tart can be stored in the fridge in an airtight container for up to 5 days. Alternatively, freeze in sections and defrost as needed.

A deliciously creamy and rich hazelnut chocolate mousse filling in a chocolate shortbread crust. This Vegan Hazelnut Chocolate Tart is easy to make, coconut-free, can be adapted as gluten-free and best of all, tastes like nutella!

Chocolate Hazelnut Tart (Nutella Tart)

gluten-free all purpose flour (or regular all purpose flour

brown sugar (or coconut sugar)

sea salt

butter

hazelnut butter

8.8 oz vegan chocolate

12.5 oz silken tofu

tsp vanilla extract

vegan chocolate shavings (for garnish)

hazelnuts (for garnish)

edible flowers

Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9&quot; tart tin with some oil or vegan butter. Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.

Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).

CRUST

Melt the chocolate over a double boiler (bain-marie). Add the silken tofu, hazelnut butter, maple syrup, vanilla extract and salt to a blender and blitz for a minute or so until creamy. Add in the melted chocolate and blend again for a couple of minutes until completely smooth.

Pour the filling into the tart shell and use a spatula to smooth it out. To get the swirl effect on top, place the tart tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 2 hours (or overnight if preferred).

Once set, remove the tart from the tin. Garnish with some grated chocolate, chopped hazelnuts and edible flowers if desired.

Store in an airtight container in the fridge and consume within a 5 days.

FILLING

A creamy, zesty and creamy mango tart with passion fruit. This tart is vegan-friendly and no-bake.

Vegan Mango Passionfruit Tart (No-Bake)

oat flakes

Himalayan pink salt

coconut oil (solid)

cashew butter

mango chunks

passion fruits

coconut milk (use only the thick part from the top of the can)

mandarins, juiced

vanilla extract

agar agar powder

passionfruit (for garnish)

To make the base add the buckwheat, oat flakes and salt to your food processor and blitz until finely ground.

Add the remaining ingredients and continue to blitz until the mixture forms a dough.

Line the base of your tart tin with parchment paper.

Press the dough into the base and sides of the tin, flattening and smoothing it out using the bottom of a flat glass.

Place the dough into the freezer whilst you prepare the filling.

For the filling, separate the seeds from the juice/flesh of the passionfruit by passing them through a sieve. Discard the seeds.

Add the passionfruit flesh/juice, mango, coconut milk, vanilla and maple syrup to your blender and blend on high speed until smooth and creamy.

In a separate glass, mix the agar agar with the tangerine or mandarin juice and stir well, set aside.

Add the passionfruit/mango mixture to a saucepan and bring to the boil.

Once boiling, whisk in the agar agar mixture and keep stirring for a minute or until the mixture begins to thicken.

Remove from the heat and pour on top of the cake base.

Tap the cake tin on your work counter to knock out any air bubbles.

Allow to cool slightly before placing in the fridge to set for 1 hour minimum

Garnish the tart with more passionfruit and serve.

Top 3 key lime tart recipes from across the web

The most viewed key lime tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Pistachio Tart (Vegan)

Chocolate Hazelnut Tart (Nutella Ta...

Vegan Mango Passionfruit Tart (No-B...

Top 3 key lime tart recipes from across the web

The most viewed key lime tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pistachio Tart (Vegan)

Chocolate Hazelnut Tart (Nutella Ta...

Vegan Mango Passionfruit Tart (No-B...

The most viewed key lime tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine