Vegan Black Lime (Loomi) & Coconut Tart

The hardest part of Veganuary has been the lack of good desserts at the shops. I have tried so many and everything is either over powered by coconut or taste like a plant. Although I did recently try Marks & Spencer’s Plant based range of puddings and so far they take the win!

So I figured it couldn’t be any worse if I tried making one myself. Most of the desserts I made are usually dairy free but if something calls for cream or eggs I would never deny it. The test of all tests was making a tart. I am not a fan of non baked tarts as I don’t usually like the texture, so I opted for agar agar as an egg replacement and hoped for the best while making this!

It probably would have been wise to try it with flavours I am more familiar with, but then who doesn’t love a challenge?! Dried Black Limes, these are a staple in Iranian & Middle Eastern dishes and recently on a trip to Qatar I came across a Dried Black Lime (also known as Loomi) pudding that had been westernised and it was pretty awesome see and taste dried limes in another way. Since then I have been desperate to make into something sweet and with the lack of recipes online for dried limes desserts I just had to make it up myself and give you all something to try next time you bake!

Ingredients:

Black Lime Filling

• 4-5 Dried Black Limes

• 400ml Coconut Milk

• 200ml Water

• 1/3 Cup Agar-Agar Strips or 2TSP Agar Agar Powder

• 100g Sugar

• 1 TSP Ground Cardamom

Pastry Based

• 50g Quaker Oats

• 200g Flour

• 4 TBSP Maple Syrup

• 150g Dairy Free Butter or 100ml Coconut Oil

• 50ml Oat Milk (for binding)

Method:

1. Heat your oven to 180°c and begin with making your pastry base.

2. Combine all the ingredients in a food processor until they begin to come together into a ball, then remove and knead slightly till you have a smooth ball of dough.

3. At this point add the milk slowly if you feel it is not coming together or is still slightly dry.

4. If you don’t have a food processor I sometimes do it bind hand which takes a little longer but it will work fine!

5. Using a removable base (8inch) tart tin press the dough into and all up the sides till you have evenly distributed it and there are no holes. The layer will be quite thin but that’s perfect!

6. Place in the oven and leave to bake for about 15-20mins till it is hard and golden.

7. Take your agar-agar and place in saucepan with your water. Allow it to become transparent then place your heat on high and leave it to boil till the majority of it has dissolved (this will take around 10-15mins).

8. Once you’re happy with how much has dissolved add your coconut milk, limes, sugar & cardamom and leave on a high heat with the lid on for about 15 minutes.

9. The colour will begin to change and if you taste the mixture it will taste like sickly sweet milk (don’t panic this takes time).

10. After 15 minutes place the heat to a low to medium and allow the mixture to simmer for about 1 hour. It will shrink a lot in size and the limes will have become very soft, but this time is needed to allow the limes to infuse.

11. After an hour give it taste and it should be very strong in lime. Pour this into your case and leave it out to cool to room temperature - this will also allow it to harden.

12. Place it in the fridge once cooled and serve the next day or after about 3 hours.

13. Decorate with fruit of your choice (of course don’t forget the poms!).