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Lime and Avocado Tart Recipe

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4.2 from 32 reviews

This refreshing Lime and Avocado Tart combines a crunchy, naturally sweet coconut and pecan crust with a creamy, tangy avocado and lime filling. Sweetened with coconut nectar or maple syrup, it’s a vibrant, no-bake dessert perfect for hot days or any time you want a light, luscious treat with wholesome ingredients.

Ingredients

Crust

  • 1/2 cup shredded unsweetened coconut
  • 1 cup chopped pecans
  • 1 cup Medjool dates (about 12 dates)
  • 1-2 teaspoons lime zest
  • Pinch of sea salt

Filling

  • 4 avocados (about 1 1/2 cups of avocado puree)
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup coconut nectar, maple syrup, or agave
  • 2 tablespoons coconut oil
  • 2 teaspoons lime zest

Instructions

  1. Prepare the crust: Process the shredded coconut, chopped pecans, Medjool dates, 1-2 teaspoons lime zest, and a pinch of sea salt in a food processor or mini chopper until the dates form a sticky paste that binds the mixture together. Remove from processor and press the mixture evenly into the bottom of a springform pan. Place the pan in the freezer to set while you prepare the filling.
  2. Make the filling: In a high-speed blender or food processor, blend the avocado flesh, fresh lime juice, coconut nectar (or maple syrup/agave), coconut oil, and 2 teaspoons lime zest until the mixture is smooth and creamy.
  3. Assemble the tart: Pour the creamy avocado filling over the prepared crust in the springform pan. Use a spoon or spatula to spread and smooth the filling evenly.
  4. Freeze to set: Place the assembled tart in the freezer for at least 2 hours or overnight to firm up the filling.
  5. Serve: Remove the tart from the freezer and release it from the springform pan. Allow it to sit at room temperature for 10-15 minutes so the filling softens slightly for easier slicing. Slice into 8 servings and enjoy. Store any leftovers back in the freezer to maintain firmness.

Notes

  • This tart is a no-bake recipe, utilizing freezing to set the crust and filling.
  • For a firmer tart, serve immediately after freezing; for a softer, pudding-like texture, allow it to soften at room temperature for longer.
  • You may substitute pecans with walnuts or almonds if preferred.
  • Make sure to use ripe avocados for the creamiest filling.
  • The sweetness level can be adjusted by varying the amount of coconut nectar or syrup.
  • Store leftovers tightly covered in the freezer for up to 1 week.

Find it online: https://justsosavory.com/lime-and-avocado-tart-recipe/