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Lemon and lime vegan tarts recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Indulge in these zesty vegan lemon-lime tarts for a taste of sunshine with loved ones!
Ingredients:
  • 225g cashew
  • 160g almond
  • 35g pistachio
  • 40g shredded coconut
  • Pinch of salt
  • 12 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 1 lemon, rind finely grated, juiced
  • 1 lime, rind finely grated, juiced
  • 80ml maple syrup
  • Lemon & lime slices, to serve
  • Lemon & lime zest, to serve
  • Mint leaves, to serve
Instructions:
  • In a large bowl, place the cashews and cover them with boiling water. Let them soak for 4 hours.
  • Prepare eight 8cm fluted tart tins with removable bases by lightly greasing them and arranging them on a baking tray.
  • Combine almonds, pistachios, shredded coconut, and salt in a food processor and pulse until finely chopped. Add dates and pulse until very finely chopped and mixture sticks together when pinched. Divide mixture among tins, then press it evenly into each tin using the back of a spoon. Chill in the freezer until set.
  • 1. Begin by draining the cashews and placing them in a blender along with the coconut cream, lemon rind, lemon juice, lime rind, lime juice, and ¼ cup (60ml) of maple syrup. 2. Blend the ingredients until the mixture is velvety smooth and creamy. 3. Pour the mixture evenly into the tart cases in the tins. 4. Lightly tap the tins on the countertop to create smooth surfaces. 5. Freeze the tarts for 2 hours or until they firm up nicely.
  • Place the tarts on serving plates. Add lemon and lime slices, zest, and mint on top. Finish with a drizzle of the remaining maple syrup. Enjoy them frozen or at room temperature.

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