These lime tartlets are filled with flavor! Made with a nutty ginger crust, creamy coconut milk, and fresh fruit juice – this recipe is a crowd pleaser.
I am a big fan of sour treats and this dessert definitely has some tang. It is also pretty healthy! The tart uses maple syrup instead of sugar to lightly sweeten the crust and filling. The feature of this dish, limes, are thought to be beneficial for skin, digestion, and immunity. The crust is made with heart healthy nuts and ginger which has a handful of medicinal qualities. The texture comes from agar powder, a vegan gelatin substitute made from red algae.
Not only is this dessert delicious and healthy, it is also totally cute. Tartlets are the perfect way to complete a party! So, what are you waiting for?
A closer look at what’s inside:
The main ingredient in the crust is rolled oats. They are a good source of fiber and minerals like manganese, magnesium, phosphorus, selenium, zinc, and iron. Make sure you get certified gluten-free oats if needed, as they are sometimes processed on machinery that may be cross-contaminated with other grains.
Alongside oats, cashews add some nuttiness to the crust. These heart healthy nuts contain unsaturated fats and protein.
Coconut oil helps hold the crust together. It also adds to the coconut flavor in the recipe. Although coconut oil is high in saturated fat, it is composed of medium-chain triglycerides which are thought to be processed differently than other saturated fats potentially benefiting cholesterol and energy levels.
I use maple syrup in my recipes as a vegan sweetener often. It is a great low-glycemic option compared to traditional cane sugar.
Fresh ginger contains gingerol, which has anti-inflammatory and antioxidant effects. Ginger has a long history of being used medicinally to help relieve nausea. It is also thought to be beneficial for reducing muscle and arthritis pain, and lowering blood sugars.
Like all citrus fruits, limes are a good source of vitamin C. They have a lovely tart flavor and are filled with antioxidants. They are also thought to help support digestive health, improve skin quality, and promote weight loss.
Adding just a touch of lemon juice alongside the lime juice creates a more robust flavor — similar to using key limes which are less tart and usually preferred in desserts.
Using full-fat coconut milk creates a rich and creamy filling. You could use regular or light coconut milk as well if you prefer, it should still firm up nicely.
Matcha powder is made from ground up green tea leaves. It is high in antioxidants and a lovely green color. I add matcha powder to this recipe primarily for color, so feel free to leave it out if you don’t have any on hand.
Have you ever used agar powder? It is a vegan substitute for gelatin made from red algae. It is a little firmer in texture than gelatin, but works great for tarts, jellies, and gummies!
Looking for more healthy dessert ideas? Try this tropical Mango Dragon Fruit Dairy-Free Cheesecake!
Lime Coconut Tartlet with Ginger Crust
- 1 1/2 cup rolled oats
- 3/4 cup cashews
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons grated ginger
- 1/2 cup lime juice
- 1 tablespoon lemon juice
- 1/2 can coconut milk 13.5 FL OZ
- 2 tablespoons maple syrup
- 1/4 teaspoon matcha powder
- 1 teaspoon agar powder
- Lightly grease tartlet tins with coconut oil.
- Using a food processor, pulse the Crust ingredients together until well-mixed. The mixture should still have a bit of texture.
- Press the Crust mixture into the greased tartlet tins — dispersing evenly amongst the tins and pressing into the bottom and sides.
- Bake at 350° Fahrenheit for 10-15 minutes until lightly browned.
- Let Crusts cool completely.
- Blend Filling ingredients (except agar powder) together for 30 seconds.
- Pour the mixture into a medium saucepan.
- Bring the mixture to a simmer stirring frequently and add agar powder.
- Simmer for 30 seconds and remove from the heat.
- Let the mixture cool for 5-10 minutes, stirring frequently.
- Add the mixture to the cooled tart Crusts.
- Put the tartlets in the fridge for 2+ hours to set.