Skip the oven and make a refreshing key lime tart that is perfect to keep in the freezer and pull out on the warm days to come.
There are so many lessons to be found in the kitchen. Lately I’m keeping to quick and simple recipes for the time being and this key lime tart comes together in a mere 15 minutes (after the limes are juiced). There’s a sweet walnut coconut date crust with a creamy key lime filling and the consistency is somewhere between ice cream and a silky smooth cheesecake. The sweetness of the crust is balanced by the slight tartness of the filling and the together the combination is quite remarkable. For those keeping to a particular diet, this one’s gluten-free, dairy-free, and refined-sugar free. It’s surprisingly rich and satisfying and one small slice keeps me perfectly happy. Since it’s best stored in the freezer, it’s a perfect make-ahead dessert for company and also nice for having stashed away for those sweet cravings.
- 1¼ cup walnuts
- ½ cup unsweetened shredded coconut
- ¼ teaspoon fine grain sea salt
- 1 tablespoon maple syrup
- ½ cup pitted medjool dates about 8 dates
- 2 cups unsalted cashews soaked at least 4 hours, rinsed and drained
- ½ cup key lime juice
- 1 tablespoon lime zest
- ½ cup maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla
- In the bowl of a food processor, pulse the walnuts, coconut, and salt together until walnuts are finely ground, being careful not to over process into nut butter. With the processor running, add the syrup and dates, one at a time, until the dates are well incorporated and the mixture becomes sticky and cohesive. Turn the mixture into a 14x4 inch tart pan (or a 9-inch round) with removable bottom. Wet hands and press mixture into the pan and up the sides. Chill briefly in the refrigerator while filling is being made.
- Place the cashews, lime juice, zest, syrup, coconut oil, and vanilla in a high speed blender (or clean food processor) and blend on high until mixture becomes creamy and smooth. Pour into crust and use an offset spatula to smooth and even the filling over the crust.
- Chill in the freezer to set for 2-3 hours. Thaw for 15-30 minutes to soften before serving. (Can also be kept in the refrigerator the day you plan on serving.)
Emily is a self-taught cook and photographer with a passion for creating beautiful and wholesome food for the family. Her focus is mostly on whole grains, fresh and seasonal produce, and naturally raised meats. When she's not in the kitchen, she loves playing music and spending time with her husband and two children.