This lime raspberry tart recipe is sweet, sour, and a delicious dessert for any occasion.
The combination of sweet and sour is the perfect pairing for a dessert. I made this lime raspberry tart in preparation for holiday recipes on the blog. Before making the recipe, I had never made a tart before. To be honest, I don’t do much baking so I wasn’t sure how it would turn out. For my first tart, I would say not so bad. It tastes so good. This recipe is a bit versatile. You can use lime or lemon juice. Also, feel free to use whatever fruit you have on hand as the topping. Blackberries, strawberries, or peaches would taste amazing as well. Also, instead of making one tart, you could make mini raspberry tartlets.
Why you’ll love this raspberry tart recipe
- Dairy-free
- No-bake
- Egg-free
- Easy to make
What makes a tart a tart?
A tart is traditionally baked with an open-top filling over a pastry base. The filling is usually savory or sweet, and the base is typically a shortcrust pastry.
How do you make this lime raspberry tart from scratch?
- Grease the tart pan with oil.
- Add your almonds, walnuts, and shredded coconut to a food processor. Pulse until they are finely chopped. Next, add the dates and process until the dates are finely chopped and the mixture holds together in the palm of your hand.
- With the back of a spoon, add the mixture to the tart pan and push the mixture over the base and side of the tin evenly. Place the pan in the freezer to set.
- Place your soaked and drained cashews into a blender. Add coconut cream, lime zest, lime juice, and maple syrup. Blend until the mixture is smooth. Add the turmeric and blend for a few more seconds or until the filling is creamy.
- Pour the filling into the tart pan and spoon the filling evenly.
- Place in the freezer for 2-4 hours or until firm.
- When you are ready to serve, transfer the tart to a serving dish and top with fresh or frozen raspberries.
For more delicious vegan dessert recipes:
If you’ve embraced the magic of the No-Bake Lime Raspberry Tart in your kitchen, I’d love to hear about it – drop a comment or share your rating below, and don’t forget to join me on Instagram for plant-based recipes and wellness inspiration!
Vegan Lime Raspberry Tart (No-Bake)
Ingredients
- 1.5 cups cashews
- 1 cup whole almonds
- 1/4 cup pistachios
- 1/2 cup shredded coconut
- pinch of salt
- 12 dates pitted
- 1 can coconut cream
- 1.5 tbsp lime zest
- 1/3 cup lime juice from about 1-2 juicy limes
- 1/3 cup maple syrup
- 1 tsp ground turmeric for color
- 6 oz fresh raspberries for topping (or any fruit)
Instructions
- Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
- Grease the tart pan with oil.
- Add your almonds, walnuts, and shredded coconut to a food processor. Pulse until they are finely chopped. Next, add the dates and process until the dates are finely chopped and the mixture holds together in the palm of your hand.
- With the back of a spoon, add the mixture to the tart pan and push the mixture over the base and side of the tin evenly. Place the pan in the freezer to set. About 1-2 hours.
- Place your soaked and drained cashews into a blender. Add coconut cream, lime zest, lime juice, and maple syrup. Blend until the mixture is smooth. Add the turmeric and blend for a few more seconds or until the filling is creamy.
- Pour the filling into the tart pan and spoon the filling evenly.
- Place in the freezer for 2-4 hours or until firm.
- When you are ready to serve, transfer the tart to a serving dish and top with fresh or frozen raspberries.
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