Description
This vegan Key Lime Pie Tart is a tangy, creamy, and deliciously addictive summer dessert! It’s incredibly easy to make and even easier to devour!
Ingredients
Scale
- 10 vegan graham crackers
- 5 tbsp butter flavored coconut oil (you can also use regular coconut oil), melted
- 1/2 tsp cinnamon
- 1/2 tsp natural vanilla extract
- 2- 7.4oz cans condensed coconut milk
- 3/4 cup key lime juice (you can also use regular limes) (see note)
- 3 tbsp coconut cream
- 1/2 cup sugar
- 4 tbsp corn starch
- 1 tbsp coconut oil
- Coconut whipped cream or vegan whipped topping (optional)
Instructions
- Preheat the oven to 350F. Place the graham crackers in the food processor and pulse until you get thin crumbs. Add the melted coconut oil, cinnamon and vanilla and pulse again until well incorporated
- Press the mixture evenly on a 9-inch tart pan with removable bottom, making sure it goes up the sides (see picture above). Bake for about 12 minutes and let it cool
- Combine the condensed milk, lime juice, coconut cream and sugar in a large bowl and whisk well. Add the corn starch, 1 tablespoon at a time, whisking well after each addition. Transfer the mixture to a small saucepan and cook over medium heat for 6-7 minutes, or until it starts to thicken, whisking often (especially as it starts to thicken). Remove from heat, whisk in 1 tablespoon of coconut oil, and let it cool slightly
- Pour the lime curd evenly over the prepared crust, let it cool for 10-15 minutes and refrigerate for at least 4 hours, until it sets. Decorate with lime slices coconut whipped cream or whipped topping if using
Notes
This recipe yields a fairly tart key lime tart. You can reduce the amount of lime juice to 1/2 cup if you prefer less tartness
- Prep Time: 4 hours 20 minutes (includes refrigeration time)
- Cook Time: 12 min
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 24.4
- Sodium: 66.8
- Fat: 17.3
- Saturated Fat: 14
- Unsaturated Fat: 1.9
- Trans Fat: 0
- Carbohydrates: 33.9
- Fiber: 0.5
- Protein: 3.2
- Cholesterol: 0