Description
This Cheesecake Lime Tart is a light, refreshing, and naturally sweetened dessert featuring a gluten-free oat cookie crust, creamy vanilla cheesecake filling, and smooth, tangy lime curd topping. Perfect for make-ahead occasions, it combines delightful textures and zesty flavors in every bite.
Ingredients
Oat Cookie Crust
- 1 ¼ cup oat flour
- ½ cup almond flour
- 2 tbsp unsweetened shredded coconut (medium)
- Pinch of salt
- 3 tbsp pure maple syrup
- ⅓ cup olive oil
Cream Cheese Filling
- ½ cup heavy cream (35%)
- 8 oz cream cheese, softened
- ⅓ cup honey (or substitute white sugar)
- 2 tsp pure vanilla extract
- Zest of one lime
Lime Curd
- 4 large eggs
- 2 large egg yolks
- 1 tbsp lime zest
- ½ cup fresh lime juice (about 4 limes)
- ½ cup honey (or substitute white sugar)
- 5 tbsp butter (75 grams)
- 1 tsp unflavored chlorophyll (optional, for color)
Instructions
- Prepare the Oat Cookie Crust: Preheat the oven to 350°F (175°C). In a bowl, whisk together the oat flour, almond flour, shredded unsweetened coconut, and a pinch of salt. Add the maple syrup and olive oil then stir until the mixture is well combined. Let it sit for a few minutes to allow the flours to absorb the liquid. Press the mixture evenly into the bottom and sides of a 9-inch tart pan.
- Bake the Crust: Bake the tart crust for 8-10 minutes until lightly golden. If the crust puffs up, gently press it back down with the base of a glass or measuring cup. Remove from the oven and allow it to cool completely before filling.
- Make the Cheesecake Filling: In a medium bowl, whip the heavy cream to stiff peaks then transfer to a small bowl. In the same bowl, beat the softened cream cheese, honey, vanilla extract, and lime zest on high speed until light and fluffy with no lumps. Gently fold the whipped cream into the cream cheese mixture until combined. Spread this filling evenly into the cooled tart shell and smooth the top. Refrigerate to firm up while preparing the lime curd.
- Prepare the Lime Curd: In a medium bowl, whisk together the eggs and egg yolks until smooth. In a medium saucepan, combine lime zest, lime juice, honey, and butter over medium heat, stirring until the butter melts and the mixture bubbles at the edges. Remove from heat.
- Temper the Eggs: Gradually whisk about ¼ cup of the warm lime mixture into the eggs to temper them, then slowly whisk the tempered eggs back into the saucepan with the remaining lime mixture.
- Cook the Curd: Return the saucepan to medium-low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and strain the curd through a fine mesh sieve into a bowl. If desired, stir in unflavored chlorophyll for a vibrant green color.
- Assemble and Chill: Pour the lime curd over the cheesecake filling in the tart and smooth the top. Refrigerate the tart for at least 3–4 hours or overnight until fully set before serving.
Notes
- This tart is naturally gluten-free due to the oat and almond flour crust.
- You can substitute honey with white sugar if preferred.
- Allow the crust to cool completely before adding the filling to prevent melting.
- Tempering the eggs is important to avoid curdling when making the lime curd.
- Refrigerate overnight for the best texture and flavor development.
- Unflavored chlorophyll is optional and only used for a bright green color in the lime curd.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
