Lime Yogurt Tart

"It’s a yoghurt lime tart. It’s a damn delicious yoghurt lime tart."
-- @flowersinthesalad
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  • Recipe Card
Prep time 5hrs 15mins
Cook time 25mins
Serves or Makes: 8-10

Recipe Card

For the Crust


  • 1 cup oats
  • 1/2 cup almonds
  • 1 cup spelt flour
  • 1/4 teaspoon salt
  • 5 tablespoons coconut oil, melted
  • 4 tablespoons rice syrup
  • 2 tablespoons water

For the Filling


  • 2/3 cup heavy cream
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup rice syrup
  • 1 1/2 teaspoons agar agar
  • 1 2/3 cups plain yogurt
  • 1 lime, zested


  • Step 1

    Preheat oven to 340ºF. Prepare an 8-inch tart mold.

  • Step 2

    To make the crust, add oats and almonds to a food processor and pulse until you get a sand-like texture. Transfer to a separate bowl and mix with flour and salt. Stir in wet ingredients until you have a sticky dough that holds together when you press it in your fingers. If needed, add 1 tablespoon rice syrup or water.

  • Step 3

    Press dough into the prepared tart mold, going up the sides as well. Prick the base several times with a fork. Bake for 20-25 minutes. Remove from oven and let cool completely.

  • Step 4

    To make the filling, whip the cream until stiff peaks form. Mix lime juice, rice syrup and agar agar in a pot. Bring to a boil very briefly then immediately remove from heat. Quickly whisk in yogurt and lime zest. Fold in the whipped cream.

  • Step 5

    Spread filling evenly into cooled crust. Refrigerate at least 5 hours and preferably overnight. Serve cold.