Baking & desserts
Ube lime tart recipe
Fancy something fresh and surprising? These ube lime tarts combine creamy coconut with zesty lime and the soft, vanilla-like flavour of ube powder.
Completely plant-based and free from artificial colouring: the purple colour comes from the ube itself.
Ingredients
- Crust
- 120 g oats
- 2 Medjoul dates (pitted)
- 40 g shredded coconut
- 3 tbsp melted coconut oil
- 1.5 tbsp maple syrup
- 2 tbsp water
- Pinch of sea salt
- Filling
- 250 ml full-fat coconut milk
- 60 ml lime juice
- 2 tbsp (about 12 g) UBE.25 ube powder
- 2 tbsp hot water
- 1 tsp agar agar
- Optional: 1 tbsp maple syrup
- Decoration
- Lime slices, edible flowers or shredded coconut
Handig om te hebben
- 3 small tart tins or 1 large tin
- Food processor and blender
- Small saucepan
This is how you make it
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Bake the base. Preheat the oven to 180 °C. Mix oats, dates, shredded coconut, coconut oil, maple syrup, and salt in the food processor. Add water little by little until it forms a sticky mixture. Press firmly into the pan(s) and bake for 12 minutes. Allow to cool completely.
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Prepare the ube. Mix the ube powder with 2 tbsp hot water until smooth, free of lumps, and a purple paste.
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Make the filling. Blend the coconut milk, lime juice, ube paste and agar agar until smooth. Bring to a boil in a saucepan while stirring and let it simmer gently for 1 minute.
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Set. Pour the filling over the bases and refrigerate the cakes for at least 4 hours.
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Decorate. Garnish with lime, flowers, or coconut just before serving.
Attention
Agar agar really needs to boil for a while, otherwise the filling won't set. Let the mixture boil for 1 minute while stirring before pouring it over the bases.
Tip
Want a deeper purple? Add an extra teaspoon of ube powder to the filling. No food coloring is needed.
We use this ube
99.7% Filipino ube and 0.3% natural vanilla, with no coloring or added sugar. Makes about 50 lattes per bag. Free shipping on 2 or more items.
