Key Lime Tart Bars with Shortbread Crust Recipe

Key Lime Tart Bars with Shortbread Crust

Key Lime Tart Bars with Shortbread Crust Recipe

An easy vegan dessert recipe, Key Lime Tart Bars with Shortbread Crust have a buttery cookie-style base and a smooth, bright lime filling that sets into clean slices. Fresh lime juice, lime zest, cashews and coconut cream create a creamy citrus layer, while a thin lime slice on top gives each bar a simple bakery-style finish.

Servings: 9 bars | Prep Time: 25 minutes | Cook Time: 25 minutes| Chill Time: 4 hours

Ingredients

For the Shortbread Crust

• 1 cup (125 g.) all-purpose flour

• ¼ cup (28 g.) almond flour

• ¼ cup (30 g.) powdered sugar

• ¼ tsp. fine sea salt

• 6 tbsp. (84 g.) plant-based butter, melted

• ½ tsp. vanilla extract

For the Key Lime Filling

• ¾ cup (105 g.) raw cashews, soaked in hot water for 30 minutes, then drained

• ¾ cup (180 ml.) canned full-fat coconut milk or coconut cream

• ½ cup (120 ml.) fresh key lime juice or regular lime juice

• ⅓ cup (80 ml.) maple syrup

• ¼ cup (50 g.) organic cane sugar or coconut sugar

• 1 tbsp. (6 g.) finely grated lime zest

• 2 tbsp. (16 g.) cornstarch

• 1 tsp. agar-agar powder

• ¼ tsp. fine sea salt

• ½ tsp. vanilla extract

• ¼ cup (8 g.) packed baby spinach, optional, for natural green color

For Serving

• Thin lime slices

• Extra lime zest, optional

Directions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.

2. Make the crust. In a medium bowl, stir together the all-purpose flour, almond flour, powdered sugar and salt.

3. Add the melted plant-based butter and vanilla. Stir until the mixture looks like moist crumbs and holds together when pressed.

4. Press the crust firmly and evenly into the bottom of the prepared pan.

5. Bake for 16 to 18 minutes, until the edges are lightly golden and the center looks set. Set aside while you make the filling.

6. Add the soaked cashews, coconut milk or coconut cream, lime juice, maple syrup, sugar, lime zest, cornstarch, agar-agar powder, salt, vanilla and baby spinach, if using, to a high-speed blender.

7. Blend until completely smooth, scraping down the sides as needed. The mixture should look creamy and pale green.

8. Pour the filling into a medium saucepan. Cook over medium heat for 5 to 7 minutes, whisking constantly, until the mixture thickens and begins to bubble gently. Once it bubbles, continue whisking for 1 full minute to activate the agar.

9. Pour the hot lime filling over the baked crust. Smooth the top with an offset spatula or the back of a spoon.

10. Tap the pan gently on the counter a few times to release air bubbles.

11. Let the pan cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or until the filling is fully set.

12. Lift the bars from the pan using the parchment overhang. Slice into 9 squares or rectangles with a clean sharp knife.

13. Top each bar with a thin lime slice and extra lime zest, if using. Serve chilled.

Make It Yours

• For a softer lime flavor, use ⅓ cup (80 ml.) lime juice and add 2 tbsp. (30 ml.) extra coconut milk.

• For a sharper citrus bar, add another 1 tsp. lime zest.

• For a no-almond crust, replace the almond flour with additional all-purpose flour.

• For a slightly nuttier base, replace 2 tbsp. (16 g.) of the flour with finely ground toasted coconut.

• If you prefer a more natural pale lime color, skip the spinach. The bars will taste the same but look more cream-colored than green.

Kitchen Notes

• Blend the filling until completely smooth before heating it. Cashew pieces left in the mixture will show in the lime layer instead of creating the smooth top shown in the image.

• Agar-agar needs to bubble briefly to set properly. Keep whisking once the filling begins to bubble so it thickens evenly and does not stick to the bottom of the pan.

• Chill the bars fully before slicing. For clean edges, wipe the knife between cuts.

• Use very thin lime slices for garnish. Thick slices can release too much juice onto the top of the bars.

Pairs Well With

Serve these key lime tart bars with fresh berries, coconut yogurt, iced tea, hot tea, coffee, fruit salad, mango slices or a small dessert platter with dark chocolate and toasted coconut.