Blue Sub-Lime Tart

Created by the wonderful @joyfulhomecooking! Here is her recipe:

Vegan| Gluten-Free 

Crust Ingredients:

• 1 1/4 cup GF flour
• 1/2 cup almond flour
• 1–2 tbsp. pure maple syrup
• 5 tbsp. coconut oil
• 1/2 tsp vanilla extract
• A pinch of salt

Filling Ingredients:

• ¾ cup cashews, soaked in water overnight
• ¾ cup coconut cream
• 3 tbsp. maple syrup
• 1 tbsp. blue spirulina powder
• 1/2 tsp agar powder

Crust Instructions:

1. Preheat oven to 180ºC.
2. Grease the tart tin with vegetable oil. Set aside.
3. Chuck all the ingredients in a food processor. Then pulse to get a moist moldable mixture.
4. Shift mixture to the tart tin and press the crust firmly into the bottom and sides.
5. Pop it in the oven to bake (15 mins or until it’s golden).
6. Let it cool on a wire rack.

Filling Instructions:

1. Drain the cashews and chuck them in a high-powered blender. Add 1/2 of the coconut cream, along with everything except agar.
2. Whizz until you reach a silky smooth texture and set aside.
3. Add the rest of the coconut cream and agar powder to a small saucepan. Bring to boil while stirring it.
4. Transfer it to the blender and pulse until the ingredients are combined.
5. Pour your filling into the crust.
6. Pop pan back into the fridge to set. (min 30 mins)

Top your stunning tart with fresh fruits and edible flowers while serving.

Dig in!