This was the recipe I had planned on posting before the Easter weekend because I thought it would be such a lovely and refreshing end to a springtime brunch, but you can see I failed miserably. There is a reason for my delay, however, and although I’ve been hesitant to share about it here, I think it’s best to offer some explanation as to why I’ve been so slow at posting and also in responding to emails and comments. We recently made the decision to homeschool my youngest for some very personal reasons and though it’s already been a couple of weeks, I’m still very much adjusting to the new schedule and daily rhythms. I am barely holding it together with one, so I’m completely baffled as to how homeschooling moms manage to teach multiple kids. Right now the plan is to homeschool for just the remainder of the year and I’m doing my best to soak up every precious moment with my girl. I was so apprehensive about homeschooling, but in a few short weeks, the moments of joy and delight have far outweighed the overwhelming and frustrating moments. I’m so thankful. My heart is also so grateful for all of the friends and connections I’ve made through this space, and I hope you will understand if I’m a little slower these days.
We sometimes manage to take cooking/baking breaks in between all of the reading, writing, and math and these are favorite times for us both. There are so many lessons to be found in the kitchen and I find it so gratifying to watch her learn these life skills to hold on to forever. We’re keeping to quick and simple recipes for the time being and this key lime tart comes together in a mere 15 minutes (after the limes are juiced). There’s a sweet walnut coconut date crust with a creamy key lime filling and the consistency is somewhere between ice cream and a silky smooth cheesecake. The sweetness of the crust is balanced by the slight tartness of the filling and the together the combination is quite remarkable. For those keeping to a particular diet, this one’s gluten-free, dairy-free, and refined-sugar free. It’s surprisingly rich and satisfying and one small slice keeps me perfectly happy. Since it’s best stored in the freezer, it’s a perfect make-ahead dessert for company and also nice for having stashed away for those sweet cravings.
Crust
- 1¼ cup walnuts
- ½ cup unsweetened shredded coconut
- ¼ teaspoon fine grain sea salt
- 1 tablespoon maple syrup
- ½ cup pitted medjool dates, about 8 dates
Lime Filling
- 2 cups unsalted cashews, soaked at least 4 hours, rinsed and drained
- ½ cup key lime juice
- 1 tablespoon lime zest
- ½ cup maple syrup
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- In the bowl of a food processor, pulse the walnuts, coconut, and salt together until walnuts are finely ground, being careful not to over process into nut butter. With the processor running, add the syrup and dates, one at a time, until the dates are well incorporated and the mixture becomes sticky and cohesive. Turn the mixture into a 14x4 inch tart pan (or a 9-inch round) with removable bottom. Wet hands and press mixture into the pan and up the sides. Chill briefly in the refrigerator while filling is being made.
- Place the cashews, lime juice, zest, syrup, coconut oil, and vanilla in a high speed blender (or clean food processor) and blend on high until mixture becomes creamy and smooth. Pour into crust and use an offset spatula to smooth and even the filling over the crust.
- Chill in the freezer to set for 2-3 hours. Thaw for 15-30 minutes to soften before serving. (Can also be kept in the refrigerator the day you plan on serving.)
Jessie Snyder | Faring Well says
Oh what a wonderful thing to be doing Emily! I wish you the best, I know it must be so hard, but I have complete confidence in you to strike a balance and have it be less overwhelming with time. I want to homeschool our future children too, so maybe I will have to give you a little phone call in the future for some tips – don’t worry, it won’t be for a while ;). And I just love the pure goodness of this tart, the most wholesome ingredients – letting those sweet limes shine. Hope you have a wonderful week and enjoy your sweet girl at home, xoxo
Emily says
Oh I would love a chat anytime down the road, although I hardly consider myself worthy of sharing any advice. 😉 The flexibility has been so great and I feel really good about giving her the extra attention that she needs right now. You do everything so well and so thoughtfully- I know you will be such a good homeschooling mom someday too. I’ll admit it’s hard (I’m realizing how selfish I can be with my own time!), but we’ve honestly had such sweet moments together. I’m already feeling torn about what to do come September, but right now it’s one day at a time. Thinking of you lots as you move and begin new adventures ahead, Jessie! Woohoo!!
Kimberly/TheLittlePlantation says
Wow. Amazing. It’s tough I am sure but it also sounds like the right decision at this point in time. I don’t homeschool but I understand that there is a wonderful online homeschooling community who provide a lot of support.
As for this pie, it’s sooooo yummy looking. Thanks for sharing.
Emily says
Thanks so much for the tip, Kimberly. I’m in awe of all of those moms who homeschool and have their own blogs- I just have no idea how they manage! I’ve learned so much from some of those moms though and they are an inspiration. Thanks for stopping by! xo
Mary Ann | The Beach House Kitchen says
I am sure it will take some time adjusting, but will be extremely beneficial in the long run. I wish you all the best. This key lime tart is wonderful Emily. Key lime is a favorite with my whole family. I make several key lime desserts all spring and summer to the delight of all my guests! I will most definitely put this one on my list! Thanks for sharing! Have a wonderful weekend.
Emily says
I tend to forget about key lime, but then when I have it I wonder why I don’t make key lime desserts ALL the time?! I’ll have to check your blog for all of the fun things you do with key limes. 🙂 Thanks always for your continuing support and encouragement, Mary Ann!
Aysegul says
Oh Emilie… I can only imagine how overwhelming it must have been. It amazes me when I see a mother blog as I know how much work goes into it. Especially the ones like yourself, who create gorgeous recipes and photographs like yourself. Sending tons of positive energy to your way and good luck with homeschooling.
Now let’s talk about this gorgeous tart. I think the idea of using cashews flavored with a little bit of maple syrup and lime juice for the creamy filling is such a genius idea. Plus it is beautifully photographed. <3
Emily says
Thanks so much, Aysegul. Really I am so grateful for you and your friendship. I think I get overwhelmed too easily sometimes and I just keep reminding myself to take it one day at time. (As well to be gracious to myself and to my daughter) I feel your love and support- thank you!
Liora (Allthingsloveli) says
Hi Emily, it takes so much courage and faith to make these kinds of decisions so sending you love and support during the time of transition! I think baking is a wonderful addition to the “curriculum” and cannot get over how wonderful this recipe is. With Passover coming up, this is the perfect recipe for the “flourless” holiday. As always, your photography is so inspiring.
Emily says
Thanks for your kind words, Liora. The baking has been so much fun for both of us! Wishing you a happy and meaningful Passover!
Traci | Vanilla And Bean says
A hard decision, yes. The right one for you and your family… and society! Yes! I can say with confidence the lessons she’ll learn from you will last a lifetime. No doubt life skills is something most schools no longer teach due to the demands of ‘the test,’ and tighter budgets. It’s an area that so desperately needs focus though. I admire your strength and courage, Emily. Often the ‘right’ path is not the easy one. And for you to continue to share your heart here too…. I appreciate every ounce of this. This tart is so fabulous and packed with good for you ingredients. Such a refreshing dessert for the warming temperatures. Wishing you strength during this transition. Hugs to you. xo
Emily says
Your words mean so much to me, Traci. There’s been so many ups and downs during these past few weeks and it helps to have the support and encouragement from friends. Thank you!