Blue Moon Lime Tart: A Vibrant Vegan Dessert with a Zesty Twist
If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, this Blue Moon Lime Tart is the perfect recipe! This vegan tart features a zesty lime layer, a striking blue spirulina layer, and a crunchy cookie crust, making it a refreshing and visually stunning dessert. Garnished with fresh berries and lime slices, it’s perfect for special occasions or a unique treat at home. Plus, it’s made with simple, plant-based ingredients and no dairy!
Ingredients:
Cookie Crust:
- 8.8 oz (250 g) vegan cookies
- 5.3 oz (150 g) vegan butter, melted (or coconut oil)
Lime Layer:
- 1 ¼ cups (300 ml) coconut milk
- ¼ cup (60 ml) agave syrup (or other syrup or sugar)
- Juice of 2 limes, freshly squeezed (approx. 80 ml)
- ¾ tsp agar powder
Blue Layer:
- 3-4 tbsp water
- 1 tbsp spirulina blue superfood powder
- 1 ⅓ cups (320 ml) coconut milk
- ¾ tsp agar powder
- ⅙ cup (40 ml) agave syrup (or other syrup or sugar)
- 1 tsp vanilla extract (optional)
To Garnish (optional):
- ½ cup (75 g) blueberries
- ½ cup (75 g) blackberries
- Lime slices
Directions:
1. Prepare the Cookie Crust:
- Crush the vegan cookies into fine crumbs using a food processor or by placing them in a freezer bag and crushing them with a rolling pin.
- Transfer the cookie crumbs to a bowl and mix in the melted vegan butter (or coconut oil) until fully combined.
- Press the mixture evenly into a 9-inch tart pan (preferably with a removable bottom) and place the pan in the freezer for 15 minutes, or in the refrigerator for 30 minutes, to set the crust. You can also pre-bake the crust if desired (see notes below).
2. Make the Lime Layer:
- In a saucepan, combine the coconut milk and agar powder, stirring until the agar is fully dissolved.
- Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly until thickened. (Check the agar package instructions for specific cooking times if necessary.)
- Turn off the heat and stir in the agave syrup and freshly squeezed lime juice. Let the mixture cool slightly.
- Pour the lime mixture onto the chilled cookie crust and refrigerate for about 1 hour, or until the top is set.
3. Prepare the Blue Layer:
- In a small cup, dissolve the spirulina powder in water and set aside.
- In a saucepan, stir together the coconut milk and agar powder until the agar is fully dissolved.
- Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly. Turn off the heat and stir in the agave syrup, vanilla extract (if using), and the spirulina mixture.
- Carefully pour the blue layer over the set lime layer and refrigerate for another 2 hours, or until the tart is fully firm.
4. Serve the Tart:
- Once the tart has set, gently remove it from the pan by pressing against the removable bottom.
- Garnish the top with fresh blueberries, blackberries, and lime slices for a beautiful presentation. Slice and enjoy this vibrant, zesty treat!
Recipe Summary:
- Prep Time: 30 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 30 minutes
- Calories: 230 kcal per slice
- Servings: 8 servings
Pro Tips:
- Pre-Baking the Crust: For a crunchier crust, pre-bake the cookie crust at 350°F (175°C) for 8-10 minutes before adding the lime layer. Let it cool completely before proceeding.
- Spirulina Substitution: If you don’t have spirulina powder, you can use natural blue food coloring or skip the blue layer entirely for a more traditional lime tart.
- Agar Powder: Make sure to follow the instructions on your agar powder packaging, as agar can vary in strength. You want the layers to set firmly without becoming too gelatinous.
The Blue Moon Lime Tart is not only a delicious and refreshing dessert, but its vibrant blue and green layers make it a feast for the eyes. With the tangy lime flavor balanced by the creamy coconut and sweet crust, this vegan tart is sure to impress at your next gathering. Plus, the use of spirulina gives it a healthy superfood boost. Enjoy this stunning treat!
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Blue Moon Lime Tart
- Total Time: 3 hours 30 minutes
- Yield: 8 1x
Description
This Blue Moon Lime Tart is a show-stopping dessert, featuring layers of zesty lime, creamy coconut, and a vibrant blue spirulina top. The combination of citrus and coconut creates a refreshing, tangy flavor, while the spirulina layer adds a beautiful color and subtle sweetness. The vegan cookie crust is perfectly crunchy, balancing out the smooth and creamy filling.
Ingredients
Cookie Crust:
8.8 oz (250 g) vegan cookies
5.3 oz (150 g) vegan butter, melted (or coconut oil)
Lime Layer:
1 ¼ cups (300 ml) coconut milk
¼ cup (60 ml) agave syrup (or other syrup or sugar)
Juice of 2 limes, freshly squeezed (approx. 80 ml)
¾ tsp agar powder
Blue Layer:
3–4 tbsp water
1 tbsp spirulina blue superfood powder
1 ⅓ cups (320 ml) coconut milk
¾ tsp agar powder
⅙ cup (40 ml) agave syrup (or other syrup or sugar)
1 tsp vanilla extract (optional)
To Garnish (optional):
½ cup (75 g) blueberries
½ cup (75 g) blackberries
Lime slices
Instructions
Cookie Crust:
Place the vegan cookies in a food processor and blend them into fine crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin.
Transfer the cookie crumbs to a bowl, add the melted vegan butter, and mix until fully combined.
Press the mixture evenly into a 9-inch tart pan (or another pan with a removable bottom).
Place the tart pan in the freezer for 15 minutes, or in the refrigerator for 30 minutes, to allow the crust to solidify. You can also pre-bake the crust (see notes).
Lime Layer:
5. In a saucepan, combine the coconut milk and agar powder, stirring until the agar is fully dissolved.
6. Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly, until thickened (follow package instructions if needed).
7. Turn off the heat and stir in the agave syrup and freshly squeezed lime juice. Let the mixture cool slightly.
8. Pour the lime mixture onto the chilled cookie crust and refrigerate for about 1 hour, or until the top is set.
Blue Layer:
9. In a small cup, dissolve the spirulina powder in the water and set aside.
10. In a saucepan, stir together the coconut milk and agar powder until the agar is fully dissolved.
11. Bring the mixture to a boil and cook for 1-2 minutes, stirring constantly. Turn off the heat and stir in the agave syrup, vanilla extract (if using), and the spirulina mixture.
12. Carefully pour the blue layer over the set lime layer and refrigerate for another 2 hours, or until the tart is fully firm.
To Serve:
13. Once the tart has set, gently remove it from the pan by pressing against the removable bottom.
14. Garnish with fresh blueberries, blackberries, and lime slices. Enjoy!
- Prep Time: 30 minutes
Nutrition
- Calories: 230