Gin infused?! Lime Tart?! with Raspberry sauce?!
I don’t know what part of that is the best?
Probably that it is also VEGAN and GLUTEN FREE!!!
Yeh…you heard me.
Yeh…it is as delicious as you may be imagining right now. 🙂
As far as I am concerned…a little Dillon’s Gin from our excursion last month in your desserts can’t hurt.
- 1/2 cup walnuts
- 1/2 cup shredded coconut
- 12 soft Medjool dates
- 2 tbsp melted coconut oil
- zest of 1 lime
- 2 tsp lime juice
- pinch of sea salt
- 3 ripe avocados
- 1/4 cup agave or honey
- zest of 1 lime
- 1/2 cup fresh lime juice (@ 3-4 limes)
- 2 tbsp Gin
- In a food processor pulse the nuts several times until broken down into small pieces, being careful not to make walnut butter. Place nuts in a medium sized mixing bowl and set aside.
- Add dates to the food processor and pulse until broken down. Add the dates, coconut, coconut oil, lime zest/juice and salt to the bowl. Mix until evenly blended and forms a dough (I used my hands to do this).
- Press into an 8 inch tart pan until evenly distributed and place in the freezer while preparing the filling.
- Remove pulp from the avocados and add to a high speed blender along with agave, lime zest, juice and gin. Puree until smooth.
- Pour mixture into the tart pan and smooth out with a back of a spoon. Freeze for 6 hours or overnight.
- Before serving let the tart sit for 5-10 minutes before cutting. Serve it with fresh berries & coconut cream or a raspberry sauce (Recipe provided below)
Looks amazing…so good!
Now, when Val made this yummy tart, she also made a raspberry lime sauce to cover it. The recipe is below if you want to add that to your tart by either covering the tart or even using it to spoon onto each piece individually. Fresh fruit, like raspberries or strawberries or blackberries can also cover this tart and will be just as yummy!
Raspberry Lime Sauce
- 12 ounces raspberries, blackberries or blueberries
- 100 ml water
- 1 tbsp honey
- zest of small lime
- 2 tbsp Gin…there’s that Gin again!
- Place berries, zest, honey and water into a saucepan, bring to a boil then simmer for 20 minutes.
- Add gin and simmer another 10 minutes. Cool completely and spoon onto lime tart when serving.
- Add a dollop of whipped coconut cream.