You will have a difficult time refusing seconds with this dessert. Great for a summer party.  

• 1½ cup crushed vegan graham crackers
• ½ cup almonds, roasted, chopped
• 4 tablespoons vegan butter
• 1 tablespoon agave nectar or honey 
• 3 tablespoons sugar
• Key Lime Tart Filling (below) 
• Vegan whipped cream (optional) 
• Fresh berries (optional)  

Preheat oven to 350°F (175°C).  Place graham crackers, almonds, butter, agave nectar and sugar in a food processor. Pulse until texture resembles coarse cornmeal. Press into a lightly oiled tart pan with removable bottom.

Bake for 20 minutes until light golden brown. Remove and let cool. Place tart pan on baking sheet pan so when filling is added the bottom pan will catch the overflow.  Create filling and pour over crust in tart pan and cool at room temperature for 30 minutes. Place cooled tart in the refrigerator and chill until firm, typically 1-2 hours. Serve chilled with a dab of vegan whipped cream or with thinly sliced rounds of lime. Raspberries, strawberries or blueberries placed in the center the tart add a finished look. 

Key-Lime Tart Filling

• 1 (14 oz) can coconut milk
• 1 cup water
• 1 cup sugar
• Sprinkle of turmeric (for color)
• 1 teaspoon salt
• 3 tablespoons agar flakes
• ½ cup key lime juice, regular lime will work
• 2 tablespoons lime zest
• ¼ cup arrowroot or cornstarch
• 1 cup plain yogurt, soy or coconut milk
• 2 teaspoons vanilla

In a saucepan over medium heat, combine milk, one cup of water, sugar, turmeric, salt and agar flakes. Stirring constantly, bring mixture to a boil. Lower heat and simmer until mixture is smooth and creamy, about 5-8 minutes. Add lime juice and zest. Continue to stir and bring to a boil. Mix arrowroot with the ½ cup of water and stir into mixture until it thickens, about 2 minutes.  Remove from heat and stir in yogurt and vanilla and until smooth and well mixed.

Hint:

Agar, a natural see vegetable gelatin, is sold in powder form or in flakes. Flakes are the easiest to use. Just stir into the liquid in your recipe and bring to a boil for 5-8 minutes to dissolve.