Vegan Blue Moon Lime Tart (Print Version)

# Ingredients:

→ Cookie Crust

01 - 250 g vegan cookies
02 - 150 g vegan butter, melted (or coconut oil)

→ Lime Layer

03 - 300 ml coconut milk
04 - 60 ml agave syrup or other syrup or sugar
05 - 80 ml freshly squeezed lime juice (or lemon juice)
06 - ¾ tsp agar powder

→ Blue Layer

07 - 3-4 tbsp water
08 - 1 tbsp spirulina blue superfood powder
09 - 320 ml coconut milk
10 - ¾ tsp agar powder
11 - 40 ml agave syrup or other syrup or sugar
12 - 1 tsp vanilla extract (optional)

→ To Garnish (Optional)

13 - 75 g blueberries
14 - 75 g blackberries
15 - Limes

# Instructions:

01 - Process the cookies into fine crumbs using a food processor or by crushing them in a freezer bag with a rolling pin. Combine the crumbs with melted vegan butter and press the mixture into a 9-inch tart pan with a removable bottom. Freeze for 15 minutes or refrigerate for 30 minutes to solidify the crust.
02 - Heat the coconut milk in a saucepan. Dissolve the agar powder completely and bring to a boil, cooking for 1-2 minutes while stirring. Remove from heat and stir in the agave syrup and lime juice. Let the mixture cool briefly and pour it onto the chilled crust. Refrigerate for 1 hour until set.
03 - Dissolve the spirulina powder in water and set aside. Heat the coconut milk in a saucepan, dissolving the agar powder completely. Bring to a boil and cook for 1-2 minutes while stirring. Remove from heat and stir in the agave syrup, vanilla extract (if using), and the spirulina mixture. Pour the blue layer onto the fully set lime layer and refrigerate for 2 hours or until firm.
04 - Once the filling has fully set, remove the tart from the pan by gently pressing against the removable bottom. Garnish with fresh blueberries, blackberries, and lime slices. Serve chilled.

# Notes:

01 - Ensure the crust is tightly packed for better stability. Pre-baking the crust can add extra crunch.
02 - Use 100% pure agar powder to ensure proper setting of each layer.
03 - Chill times are essential for maintaining the integrity of the tart layers.

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