Raw Little Key Lime Tart with Strawberry Lime Ice Cream


I had a bunch of extra limes left over from something I had made, and I thought that some sort of lime pie or tart sounded wonderful.  However, I did not want to make a big pie, as I would be enjoying it myself, so I decided on a mini one!

I do this a lot when I know I will be eating things myself and it does not make the desserts any less special.  On the contrary...what is more special than having your own whole tart?!  Plus they are so cute.
I made the crust with coconut for sweetness, and it was perfect with the tart sweet lime filling.  The filling was based off of my lemon curd recipe, nice and tart, just the way I like it, but luscious and creamy due to the addition of coconut butter.
I served it with some strawberry lime ice cream I had made and it was perfect together!  It was heavenly, and the perfect use for those extra limes. Needless to say, the tartlette did not last long.  My only complaint was that I wished I had more!

Raw Little Key Lime Tarts with Strawberry Lime Ice Cream
Makes 2

2 4 inch removable bottom tart pans
2/3 cup finely shredded dried coconut
1/3 cup sprouted, dehydrated buckwheat (or additional coconut)
1 cup almond meal or pulp (dehydrated)
6-8 medjool dates, pitted
1/4 tsp sea salt
lime curd:
1/4 cup plus 2 Tbsp very hot filtered water
1 Tbsp flaked agar agar
1/2 cup lime juice
zest of two organic limes
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
3 Tbsp raw coconut butter
1 Tbsp raw coconut oil

a few spinach leaves (to tint green)

lime slices
Raw Strawberry Lime Ice Cream (recipe follows)

To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into 2 4 inch removanle bottom tart pans sprayed with non-stick spray. Place in the freezer while you prepare the curd.
For the curd, place the agar in the hot water in a bowl, and stir to dissolve. Once dissolved, let cool to room temperature and add other ingredients. Pour into a blender and blend until smooth. Pour into the prepared crusts and place in the fridge for about 4-6 hours or until set and chilled. Once chilled, garnish with a lime slice, and serve with raw strawberry lime ice cream.

Raw Strawberry Lime Ice Cream
Makes about 5 cups

1/2 cup lime juice
1/2 cup fresh coconut water (or filtered water)

2 Tbsp organic lime zest
2 cups raw cashews, soaked overnight and drained
2 cups young coconut meat, chopped
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups organic strawberries

Add lime juice and coconut water to a food processor, along with zest, cashews, coconut meat, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the berries and process until smooth.  Pour the mixture through a fine meshed strainer and press through until you have removed any coconut bits (you can skip this step, but it makes for a smoother ice cream). Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour into a freezer safe container. Let chill in the freezer for a few hours until a little more firm before scooping.

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