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
Preheat oven to 340ºF. Prepare an 8-inch tart mold.
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.
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.
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.
Spread filling evenly into cooled crust. Refrigerate at least 5 hours and preferably overnight. Serve cold.