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recipe: TANGY LIME TART

Taline Gabrielian

THE PERFECT DESSERT WITH A BIT OF BITE…

Hippie Lane’s Tangy Lime Tart tastes as good as it looks!


Tangy Lime Tart

VGN, R, DF, GF, Refined Sugar Free
serves 8
20 mins prep

what-you-need:
Crust:
2 cups (300g) cashews
1 cup (80g) desiccated coconut
½ cup (85g) dates
4 tbsp rice malt
1 tsp vanilla powder
2 tbsp lime juice
Pinch of salt
Filling:
4 large ripe avocados
½ cup (120ml) lime juice (approx. 5 limes)
¼ cup (80g) lime zest (approx. 8 limes)
½ cup (120ml) rice malt
1 tsp vanilla powder
Pinch of salt
+ extra 2 limes + 1 tbsp zest for decorating

what-you-do:
1. Line a 25cm round cake tin with baking paper.
2. In a food processor, process cashews until they have broken down into small pieces.
3. Add all other ingredients and process until combined. Mixture should stick together.
4. Press into the base of cake tin and refrigerate.
5. For the filling, place all ingredients into the food processor and process. It should reach a mousse-like consistency.
6. Pour the filling over the crust and freeze till set.
7. Decorate with sliced limes and zest.
8. Remove from freezer approx. 1-2 hours before you are ready to eat.

Connect with Taline:

for more details and to connect with Taline, visit
hippielane.com.au
@instagram.com/talinegabriel/
+ click here to get the Hippe Lane app

& stay tuned right her for some exclusive Hippie Lane recipes x x x

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