VEGAN COCONUT AND LIME CHEESECAKE TART WITH STRAWBERRY TOPPING


Do you want a dessert that is both healthy and vegan? I bet u do ,well u have come to the right place. This coconut and lime dessert is the perfect dessert for your next summer party ,it is super refreshing and with that coconut lime and strawberry combo it is to die for .


This dessert is not only guilt free but is rich in protien from the medium firm tofu and the coconut yogurt which is used in the filling and the tart base is super healthy too which comprises of oats and almond butter which is full of fibre and healthy fats, trust me u won't be able to taste the oats in their.


The topping is full of strawberries which are packed with vitamin C and are full of antioxidants which will boost your immunity.



The filling starts with cold ingredients which is super important for your tart to set properly in the fridge, which is another point of this recipe being so great as u only need to turn your oven on for the crust and the filling only takes 5 to 10mins to whip together .


For the topping u can use both fresh or frozen fruit, in this case I am using strawberries but I think pineapple will be great too which will give you pina colada vibes, yes I know!!


The crust can be whipped together easily in the food processor or u can use your hand or even a fork, but the most important thing is for your fat which in this case is the almond butter to be as cold as possible so that when we rub it into coarse breadcrumbs it resembles a technique called shortening in the baking world.


SUBSTITUTIONS

All natural almond butter -------------u can use any all natural nut or seed butter but not something as strong as walnut or peanut butter.

strawberry------------any fruit fresh or frozen that u want


COURSE:DESSERT

PREP TIME:50MINS

SERVINGS: 6 TO 7


RECIPIE FOR VEGAN COCONUT AND LIME TART


INGREDIENTS

FOR THE CRUST


45g oat flour

45g whole wheat flour

30g castor sugar

120g almond butter, cold

1/8+1/16tsp baking soda

fine salt, a pinch

ice water ,as needed


FOR THE FILLING


4oz medium firm tofu, blended until smooth

4oz coconut yogurt

25gsugar

zest of 2 small limes


FOR THE STRAWBERRY TOPPING


180g strawberries

sugar, as per sweetness of the fruit

1tbsp lime juice


FOR GARNISHING


2tbsp pistachios ,roasted and chopped


INSTRUCTIONS


  • preheat the oven to 170C .In a food processor add all the ingredients except for the water and pulse until fine breadcrumbs, than add water gradually until a dough comes together.

  • press the dough in a parchment lined 7inch tart pan and dock it with fork , put it in freezer for 5mins.

  • add some parchment paper over the top with some beans to weigh the crust down before baking.

  • Bake it in the centre rack of the oven for about 6mins , than remove the beans and continue baking until fully crisp and golden brown than let it cool completely.

  • for the filling blend everything in a food processor and put in the cooled crust.

  • set it in the fridge for about 6 hours or overnight.

  • for the topping cook strawberries with sugar until they are shiny but are still holding their shape ,let cool completely.

  • Add lime juice at the end according to the tartness of your fruit.

  • Arrange strawberries over the set tart and garnish with pistachios.

  • serve cold and enjoy.






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