Recipe Cuisine: Thai
Theme: Meat-Free Marvels
Zesty Coconut & Lime Tart with Kaffir Lime Leaf
By: Trudy Morter
Ingredients
- Crust
- 1½ cups almond flour
- 1 cup unsweetened shredded coconut
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of sea salt
- Filling
- 1 can (400 ml) full-fat coconut milk
- ½ cup coconut cream
- 1–2 Valcom kaffir lime leaves
- ½ cup fresh lime juice
- 3 tablespoons maple syrup
- 3 tablespoons arrowroot powder (or cornstarch)
- 1 teaspoon agar-agar powder
- Zest of 2 limes
- Pinch of sea salt
- To finish
- Lime zest curls
- Lightly toasted coconut flakes (optional)
Product used in recipe
- VALCOM - KAFFIR LIME LEAVES
Method
- Prepare the crust Preheat oven to 175°C. In a bowl, combine almond flour, shredded coconut, coconut oil, maple syrup, and salt. Mix until well combined. Press firmly into individual tart tins or one shallow tart tin. Bake for 10–12 minutes, or until lightly golden. Set aside to cool completely.
- Infuse the coconut In a saucepan, gently heat the coconut milk, coconut cream, and Valcom kaffir lime leaves over low heat for 8–10 minutes. Do not boil. Remove from heat, cover, and allow to steep for 5 minutes. Strain and discard the leaves.
- Make the filling Return the infused coconut mixture to the saucepan. Whisk in lime juice, maple syrup, arrowroot powder, agar-agar, lime zest, and salt until smooth. Heat over medium-low heat, whisking constantly, until the mixture thickens and becomes glossy (about 5–7 minutes).
- Set the tart Pour the filling into the cooled crust(s). Allow to cool slightly, then refrigerate for at least 4 hours, or until fully set.
- Serve Just before serving, garnish with lime zest curls and a small sprinkle of toasted coconut flakes.
