Lemon, I love you.
Lime, you kinda make my world go round.
You do too, lovely readers. I love when you take time out of your busy day to read my recipes or take a quick glance at my photos. I love when you comment on my blog. How can I ever thank you?
I think I’ll start with this lovely little tart.
This is the kind of recipe you make when you are flat-out sick of chocolate (like that would ever happen) or out of chocolate chips (much more likely). Its the kind of recipe you make for your friend whose dietary needs and preferences completely baffle you. “Well, what can you eat?” This, faithful friend. This.
Yes, this recipe is slightly fussier than some. But don’t let that turn you off. The intensity of the citrus flavours totally outweighs the prep time. It’s a make-ahead dessert. It totally tastes better on day two. It’s vegan. It’s gluten-free. And it’s a tropical vacation on a plate.
You should have some leftover ground almonds from making these cookies. Use them. You might need to pick up some coconut flour. Do so. You won’t regret it, even if you never use it and all you do is sit there and smell it. It’s like a candle in a flour. And you just might see it pop up again in a recipe later this week. 😉
Its worth it. Oh, trust me. Its worth it.
The texture is slightly custardy with a crispy, crunchy crust. Use a fork. Cutting out heart pieces is totally optional. It’s a very light dessert, and I can promise you you’ll be going back for seconds. Or maybe thirds.
Luscious Lemon Lime Tropical Tart
Adapted from Chocolate Covered Katie
Prep Time: 30 minutes
Cook Time: total ~ 50 minutes
Yield: one 8 x 8 pan
- ¼ cup plus 3 TB ground almonds
- 2 TB coconut flour
- 4 TB oat flour
- 1/4 cup plus 2 TB powdered sugar
- 1/4 tsp salt
- 2 TB plus 3 tsp extra virgin olive oil
- 3 TB water
- 2 tsp plus ½ tsp cornstarch
- 5 TB lemon juice plus ¼ cup (or 4 TB) lime juice
- ½ cup plus 1 TB powdered sugar
- 1 and ½ cup Silken-firm tofu* (just under one package-see note)
- Preheat oven to 350 F. Spray or grease an 8×8 pan very well. In a small mixing bowl, combine the ground almonds, coconut flour, oat flour, powdered sugar, and salt. Once the dry ingredients are mixed well and there are no clumps (besides the almonds), add the oil and the water. Whisk or stir with a fork to combine.
- Press crust evenly onto the pan. The mixture is very sticky. The best way to spread it evenly is by dropping the crust onto the pan with a spoon, placing a piece of parchment paper on top and smoothing it over with your hands. The layer will be thin. Cook for about 11 minutes until the crust is set and slightly springy to the touch.
- While the crust is baking, add the cornstarch, lemon juice, lime juice, powdered sugar, and tofu to a food processer. Mix well. Take out the crust and pour the filling evenly over top.
- Place the pan back in the oven and cook for about 35-38 minutes until the top is set. Let cool for 10 minutes before covering and transferring to the fridge. Chill for at least 4 hours.
- When ready to serve, top with icing sugar. If there is a little moisture on top, don’t worry. You can gently soak it up with a paper towel and cover any spots with the icing sugar.
*Note: Silken tofu is NOT the same as soft or firm tofu found in the refrigerator section of the grocery store. It is shelf-stable. I purchased mine at Bulk Barn, but it can also be purchased at many Asian grocery stores. When measuring the tofu, it’s easiest if you cut open the package and break it up a bit with a spoon inside the package before scooping it out onto the measuring cup to ensure the correct measurement.