Blue Moon Lime Tart (Print Version)

# Ingredients:

→ Crumbly Base

01 - 150 g vegan butter or melted coconut oil
02 - 250 g crushed vegan cookies

→ Tangy Lime Filling

03 - ¾ tsp agar powder
04 - 300 ml creamy coconut milk
05 - 80 ml fresh lime juice (about 2 limes)
06 - 60 ml agave syrup or another sugar syrup

→ Blue Layer

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

→ Optional Toppings

13 - 75 g fresh blackberries
14 - Thin lime slices for decoration
15 - 75 g fresh blueberries

# Instructions:

01 - Crush the vegan cookies in a processor until they're crumbs. Mix them well with the melted coconut oil or vegan butter. Press this mix into a 9-inch tart pan and freeze for 15 minutes, or chill in the fridge for 30 until firm.
02 - Heat the coconut milk in a small pot and stir in the agar until it dissolves. Let it boil, stirring non-stop, for about two minutes. Take it off the heat and combine with the lime juice and syrup. Let it cool for a bit, then pour onto the chilled crust. Leave in the fridge for an hour to set completely.
03 - Mix the spirulina with water in a bowl first and set it aside. Heat the coconut milk and agar together in a pan, stirring and boiling for 2 minutes. Remove, then combine with the agave, vanilla (if using), and the spirulina mix. Pour gently over the lime filling and refrigerate it for 2 hours until set.
04 - Carefully take the tart out of the pan after it's fully chilled. Decorate it with blackberries, blueberries, and some lime slices on top. Serve cold and enjoy a slice!

# Notes:

01 - Wait until your cookie base has fully cooled before adding any layer on top.
02 - Superfood powders are best added to no-bake stuff to keep them nutritionally intact.
03 - The cooling time isn't included in your prep or cooking estimates.