Kiwi Lime Tarts

I am back from Italy!! And have been feeling very antsy to get back on the blog to share some recipes with you! I must say that 10 days away from social media feels like an eternity! But I made it my mission to unplug as best I could while away – leaving my phone in the other room and resisting every urge in my body to click on the IG app whenever I picked it up. Although hard at times it was quite liberating – I think a little internet detox can really help to clear our minds and helps us remember what’s most important in life; living in the moment and thoughtfully engaging with those who surround us. I feel a bit like I’ve completed a 10-day detox of green juice and cayenne, my body feels a little bit lighter, brighter and more refreshed.

Let me be honest in telling you that unplugging from social media was FAR from easy. My type A personality would often spiral me into a state of anxiety as I opened IG and watched my feed flood with beautiful creations from fellow bloggers; while I on the other hand sat munching on pre-cut vegetables (sans hummus!). It seems that the grass is always greener; one month ago I was aching for a holiday, and here I was laying by the pool day dreaming of my blender! It’s times like these I realize just how hard it is to live in the moment. Yeesh! I think our generation in general suffers from this struggle. Growing up in an internet savvy world can have us feeling overwhelmed with endless work, and also guilty for taking time off.

But as I mentioned before, a 10 day detox helped me to reboot, refresh and feel lighter and brighter. And in this state of mind, as I sit here listening to some serene Italian music by Joe Barbieri (can’t take home the sunny weather, but can take home the music!) I share with you this light and bright Kiwi Lime Tart. I absolutely love this light and sweet summer blend of  soy yogurt, avocado, green kiwi and citrus lime on a golden almond tart crust.

For the base, I’ve used the same crust as my Pink Raspberry Cream Tarts, repurposing that leftover almond pulp from making homemade almond milk. I’ll take any excuse to make a delicious dessert out of this! And when the outcome is as sweet and delicious as these tarts it’s a sin not to. The kiwi filling was much of an experiment in creating. Blending soy yogurt with kiwi, avocado, maple syrup and lime. In full disclosure I hadn’t originally planned to use avocado in the recipe, but it was just what was needed to add creamy thickness and a little bit of healthy fats that was missing in the taste test. And oh my goodness that first taste was fireworks! It took every fibre in my being not to eat the entire filling straight from the blender!  I compromised by alternating one scoop for the tart and one scoop for me while preparing, which I will argue to my grave was a huge sacrifice. Plus, everyone knows that chefs have to taste their food, right? How could I be sure the flavours wouldn’t change from one spoonful to the next? I can now say with certainty that each bite is as light and refreshing as the last.

And as I continue to strive for this bright, light and refreshed mentality it will be these Kiwi Lime Tarts on summer dessert repeat. This dessert is the epitome of light, bright, refreshing and indulging. It’s easy to prepare, and will convince any skeptic that plant-based desserts are delightful.

So sit back and enjoy these delicious citrus tarts with me. Because hey, if we can’t commit to a social media detox, I can think of another great way to feel light, bright and refreshed. 😉


Print Recipe
Kiwi Lime Tarts
And as I continue to strive for this bright, light and refreshed mentality it will be these Kiwi Lime Tarts on summer dessert repeat. This dessert is the epitome of light, bright, refreshing and indulging. It's easy to prepare, and will convince any skeptic that plant-based desserts are delightful.
Prep Time 50 minutes
Cook Time 15 minutes
Servings
7 tarts
Ingredients
  • 1 cup almond pulp or almond meal, 135g, leftover from homemade almond milk
  • 1 cup gluten-free oats 100g
  • 1/2 cup coconut oil 90g
  • 1/2 cup agave syrup 110 ml
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup soy yogurt
  • 2 kiwis peeled
  • 1/2 avocado
  • the juice of 1 lime plus more if desired
  • 4 tbsp maple syrup
  • pinch salt
  • 1 kiwi chopped
  • almonds chopped
  • coconut shavings
Prep Time 50 minutes
Cook Time 15 minutes
Servings
7 tarts
Ingredients
  • 1 cup almond pulp or almond meal, 135g, leftover from homemade almond milk
  • 1 cup gluten-free oats 100g
  • 1/2 cup coconut oil 90g
  • 1/2 cup agave syrup 110 ml
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup soy yogurt
  • 2 kiwis peeled
  • 1/2 avocado
  • the juice of 1 lime plus more if desired
  • 4 tbsp maple syrup
  • pinch salt
  • 1 kiwi chopped
  • almonds chopped
  • coconut shavings
Instructions
  1. Preheat oven to 350F (175C). Blend together oats and almond pulp (or meal) in food processor. In saucepan melt coconut oil on low heat, add agave syrup, salt, and cinnamon, stir to combine. Add liquid to oat mixture and blend until dough-like.
  2. Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I used seven 4-inch tart pans with removable bottoms). Make tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.
  3. Prepare kiwi lime filling: In a blender add soy yogurt, peeled kiwi, 1/2 avocado, the juice of one lime, maple syrup and salt.
  4. Scoop kiwi lime filling into tart shells and smooth evenly. Top with more chopped kiwi, almonds, coconut shavings.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE 

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