Indulge in a delicious Coconut Lime Tart that not only satisfies your sweet tooth but also offers numerous health benefits. This tart is specifically designed to be a low methionine food, making it ideal for individuals who are seeking to reduce their risk of cancer.
The crust of this tart is made with macadamia nuts, which are known for their health benefits such as reducing inflammation, improving heart health, and supporting brain function. Additionally, macadamia nuts are low in methionine, an amino acid that is believed to promote cancer growth.
The filling of this tart is a creamy blend of avocado and lime, which offers an array of health benefits. Avocados are rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. Lime is a great source of Vitamin C, which can boost immunity and promote healthy skin.
To ensure this tart is low in methionine, gelatin is used to set the filling instead of eggs, which are high in methionine. Gelatin also offers its own health benefits such as improving gut health and reducing joint pain.
Overall, this Coconut Lime Tart is a delicious and healthy treat that provides numerous benefits for your health. Whether you’re looking to reduce your cancer risk, improve heart health, or boost immunity, this tart is the perfect addition to your diet.
Ingredients
Coconut Macadamia Crust
- 1 C unsweetened coconut 70g
- 2 C raw macadamia nuts 226g
- 1 tbsp lime zest from 2 limes
- 3 tbsp maple syrup.
- Pinch sea salt.
- 1 tbsp water.
Coconut Lime Filling
- 1 ½ tsp gelatin.
- 2 tbsp warm water.
- 2 just ripe avocados peeled and pitted.
- ½ C fresh squeezed lime juice 3-4- limes
- 1 C Coconut Cream
- ½ C maple syrup
Instructions
Making the Crust
- Place all ingredients for the crust (excluding the water) into a food processor.
- Process until the mix is in clumps, no paste.
- Add the 1 tbsp of water if the mixture appears crumbly.
- Pulse together until the crust resembles soft cookie dough,
- Line a 9 inch tart pan ( removable bottom) with glad wrap.
- Using a spatula and your hands, press the crust evenly into the tart pan.
- Place the crust in the fridge while you make the filling.
Making the Filling
- Stir the gelatin into the warm water.
- Set this aside to dissolve while you make the filling.
- Place the avocados, lime juice, coconut cream and maple syrup in the food processor. Start with a small amount of the maple and work your way up. The calculations have been done on ½ C.
- Process the mixture until it is completely smooth, then add the dissolved gelatin and process again just to combine.
- Spread the filling evenly into the tart pan.
- Cover the tart loosely with glad wrap and pace in the fridge overnight.
- The tart can be refrigerated for up to three days.
