Avocados lend creaminess to this frozen no-bake tart with a coconut crust and mojito-flavored filling. This vegan and gluten free tart is the perfect dessert for summer days when you want something cold and refreshing!
I’m traveling this week in West Texas (Marfa to be exact) but wanted to leave you with this lovely little frozen tart. It’s magical and refreshing and made of good for you ingredients. Plus, it kind of tastes like a mojito minus the kick of rum. Intrigued? Salivating? Tummy Rumbling? Well then let’s get right to it 🙂
The Recipe Components
THE CRUST: A mix of shredded coconut and almond meal form the crust for this no-bake tart. Maple syrup adds a bit of sweetness and coconut oil binds and gives it a luscious texture.
THE FILLING: Avocados form the bulk of the filling, giving it a lovely creamy texture. Lime juice and mint give it the mojito flavor while maple syrup adds sweetness. I ended up using a bit of matcha powder to punch up the green color but it’s completely optional!
FAQ
- Does it need to be made in this miniature size? Yes! That amounts listed in the ingredients are for a mini tart pan with a removable bottom. It makes enough for 2-3 people to share or for 1 person to enjoy 2-3 servings. If you’d like to make a larger version, you can try tripling or quadrupling the amounts and use a standard sized tart pan.
- Do I need to add the matcha powder? Nope! It’s completely optional. I used it to punch up the green color of the tarts rather than provide a flavor.
- What if I don’t like maple syrup? You can substitute an equal amount of any liquid sweetener you like such as agave syrup or honey.
- Does the tart need to stay in the freezer? Yes! Once it’s set, keep it in the freezer until you’d like to serve it. I like to let it thaw at room temperature for about 10 minutes before eating it.
Frozen Mini Mojito Tart
- Total Time: 4-6 hours
- Yield: 2-3 servings
- Diet: Vegan
Description
Avocados lend creaminess to this frozen no-bake tart with a coconut crust and mojito-flavored filling. This vegan and gluten free tart is the perfect dessert for summer days when you want something cold and refreshing!
Ingredients
for the crust:
- 2 tbsp toasted shredded coconut
- 2 tbsp almond meal
- tiny pinch of sea salt
- 1 1/2 tsp maple syrup
- 2 tsp room temperature coconut oil (no need to melt it)
for the filling:
- 1 medium sized avocado
- juice and zest of 1 lime
- 1 packed tsp fresh mint leaves
- 1 tsp matcha powder (optional)
- 2–3 tbsp maple syrup (depending on how sweet you want it)
- 1/2 tsp vanilla
Instructions
In order to ensure the tart releases fully from the pan without any issues, I like to line the bottom with parchment paper and cut a strip to fit around the inside rim. You can also do this with plastic wrap. Or, if you are using a muffin tin, just use standard paper muffin liners.
In a small bowl, mix together the crust ingredients with a fork until they start to stick together. Press the crust evenly into the bottom of your pan. Place the pan in the freezer for 15 minutes so that the crust can set.
While the crust sets, make the filling. Blend everything together until smooth, then taste and add more maple syrup if you like. Remove the pan/crust from the freezer. Pour the filling over the crust, smoothing out the top. Freeze the tart for 4-6 hours or overnight to allow it to fully set up. When ready to serve, let it thaw 10 minutes on the counter before slicing. Store leftovers in the freezer.
Makes 1 mini tart.
Notes
- I made the tart with a mini spring form pan but any mini tart pan will work. If you don’t have either of those types of pans you can also make 2-3 small tarts using a muffin tin. Or, you can try tripling or quadrupling the amounts in the recipe to make a standard sized tart.
- Prep Time: 10 minutes
- Freezing Time: 4-6 hours
- Category: dessert
