A lime scented coconut macadamia crust filled with a no bake super creamy coconut lime filling textured like mousse. This tart is the perfect make ahead dessert, especially in the summertime with it’s fresh flavor!
Coconut Macadamia Crust:
1 cup unsweetened shredded coconut, 2.5 ounces
2 cups raw macadamia nuts, 8 ounces
1 Tablespoon lime zest, from about 2 limes
3 Tablespoons Grade A maple syrup
pinch of sea salt
1 Tablespoon of water
Coconut Lime Filling:
1 1/2 Teaspoons of gelatin, or Vegan substitute
2 Tablespoons warm water
2 just ripe avocados, peeled and pitted – the resulting fruit weighs 10 ounces
1/2 cup freshly squeezed lime juice, from 3-4 limes
1 cup of coconut cream scraped from the top of a refrigerated can of coconut milk
1/2–2/3 cup cup Grade A maple syrup, to taste
For the tart crust, place all the ingredients for the crust but the water into a food processor, and process until the mixture is starting to clump but isn’t becoming a paste. Add the 1 tablespoon of water if the mixture seems a bit crumbly and pulse together until the crust resembles a soft cookie dough.
Line a rectangular tart pan or 9″ round tart pan with a removable bottom with plastic wrap. Using a spatula and your hands, press the crust evenly into the tart pan. Refrigerate the crust while you make the filling.
Start by stirring the gelatin into the warm water, then set it aside to dissolve while you make the filling.
Place the avocados, lime juice, coconut cream, and maple syrup into the food processor. Start with a small amount of maple syrup and work up to your taste. Process the mixture until it’s completely smooth, then add the dissolved gelatin and process again just to combine.
Spread the filling evenly into the tart pan, making a nice swirly pattern over the top. If there’s extra filling, set it aside or eat it right away! Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the gelatin time to set up.
To garnish the tart, slice 3-6 very thin slices from the lime. 3 slices works nicely for just a middle garnish, and 6 covers the whole rectangular tart.
Starting in the middle of each lime slice, make a slit from the middle to the outer edge. Then, twist the lime slice before placing it onto the tart. The filling will be just soft enough that the lime slices will stand up nicely.
This tart keeps well in the refrigerator for up to 3 days.
- Prep Time: 30 mins
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Keywords: Coconut Lime Tart, Coconut Lime Dessert, No Bake Dessert