Sorry for the amount of time between recipes on here. For some reason I got away from posting anything on here, and only on social media. Well I am back, and hope to be adding a few new recipes soon! I love key lime; it has the perfect balance of tart and sweet to me. Plus, this fruit makes the most amazing tasting desserts. So I decided to try my hand at a vegan curd, and I love how it turned out!
Make sure that you soak your dates first to give it the bit of extra moisture that the crust needs. It’s so easy to make; put the ingredients in the food processor, and pulse until it forms a ball. Press into the tart pan and refrigerate while you prepare the curd.
The curd is very simple to make too. In mine I added citric acid because I like to keep the tart taste of the citrus, but if you don’t want it tart, please feel free to omit it. It won’t change the consistency of it at all. (I did use white sugar for this. I have not substituted any other kind of sugar yet, so I am not sure how it will effect the recipe.) Make sure that you whisk the ingredients quite often on the stove top so that it doesn’t stick and burn. Once it’s thickened, add the butter and milk. Then pour into your tart base. You may have extra curd left over, but is this really a problem? It’s not in my house!
Key Lime Tart
A mouth watering gluten-free & vegan dessert
- 2 1/2 Cups Medjool Dates (soak in hot water for 10 minutes)
- 1 Cup Gluten Free Oats
- 1/2 Cup Shredded Coconut
- 2 Tbsp Key Lime Zest
Key Lime Curd
- 1/4 Cup + 2 Tbsp Cold Water
- 1/4 Cup Cornstarch
- 1/2 Cup Key Lime Juice (freshly squeezed)
- 1/3 Cup Lemon Juice (freshly squeezed)
- 1/8 tsp Citric Acid (optional)
- 1 Cup + 2 Tbsp Sugar
- 1/4 Cup Vegan Butter
- 1/4 Cup Plant Based Milk
In a food processor, pulse all the crust ingredients together and press into a tart pan. Refrigerate while making the curd.
In a saucepan, whisk together the cold water and cornstarch until it is smooth, but do NOT turn on the burner yet.
Add the key lime juice, lemon juice, sugar, and the citric acid. Whisk until it is combined. If you don’t like tart desserts, omit the citric acid.
Turn on the burner to medium heat, and stir often until it is thickened.
Remove from heat and whisk in the butter; once it is completely incorporated, add the milk.
Pour into tart base and return to the refrigerator to completely cool. Put any remaining curd into a jar.
NOTE: Depending on the size of tart pan you use, you might have extra curd.