Finger Lime Tart with Coconut Cream

Skye Craig, Wild Sugar

Cook Time 3.5 hours

Servings 8

Ingredients

Base
1 cup cashews
50ml agave
¼ tsp salt
1/2 cup coconut milk
50ml lemons
1/4 cup coconut oil 

Lime filling
1 ½ cups lime juice
1 ¼ cups agave
5 cups avocado
1/2 tsp salt
¼ cup fragrance free coconut oil 

Coconut cream
1 cup cashews
200ml agave syrup
1 cup coconut cream
1.5 cups coconut milk

Garnish
4 finger limes

Method

To make base
Place a few macadamia halves into each glass.

Blend all base ingredients in a high powered food processor or blender until cashews have turned into a smooth cream. Pour mixture into glasses and place in freezer to set.

To make lime filling
Combine all lime filling ingredients in a high powered food processor and blend till your heart’s content and the mix is smooth and creamy. No chunks my friends, no chunks. This is serious business. Taste and adjust if need be, as produce is always very different. If you want your filling to be more sweet, add more agave nectar. Less sweet, more avocado. More acidic, add lime juice, less acidic, more avocado. 

Grab your glasses out of the freezer and spoon the mousse over the top of the base. Tap it on the bench to even out the layer and remove air bubbles. Return to freezer to chill.

To make coconut cream
Blend all coconut cream ingredients in a high powered food processor or blender until cashews have turned into a smooth cream. Pour mixture on top of  lime filling  and return glasses to freezer. 

Garnish
Once the coconut cream has set a little, you can cut the end off your finger lime and squeeze out the gorgeous little lime capsules. Place half a teaspoon of finger lime in the middle of each lime tart glass.