Lime and Coconut tartelette (Vegan)


The following recipe is my own vegan recipe of “lime tartelette”. I am not a vegan, but I eat almost no meat or dairy products (which is the main subject of THE fight between my grandmother and myself, since approximatively 1994!)

However, when I was in New York (where, as you can see, I ate everything but vegan) I discovered two things: Netflix with its horrible television coverages about how they farm and kill animals. And the huge vegan section in Whole Foods or Fairway. So I started to read about all the different way to bake without the usual stuffs (eggs, milk, cream,…) and it’s not so difficult. So I created that recipe:



For 6 “sablés” (2.36 inches each 🙂 )

  • 1 cup flour (with or without gluten)
  • 1/3 cup icing sugar
  • 1/3 almond powder
  • 1 teaspoon salt
  • ½ of margarine
  • 1 very ripe banana
  • (Lime zest, shredded coconut, orange blossom, to taste. Let your heart speak!)

Put the dried ingredients into a large bowl then add the margarine and the banana. Mix (with the hands or in the food processor) until you get a ball of dough. Wrap in plastic paper (cellophane) and put it in the fridge for at least one hour.

Use your most beautiful cookie cutter to cut pieces and cook at 350 F for 10 to 12 minutes. You can also cook the rest of the dough, it’ll make great sables to eat when still hot, because you can’t eat the perfectly round shaped ones since you’ll have to take pictures for the blog tomorrow with your morning coffee.



Lime “cream”

  • ½ cup lime juice
  • 1 cup granulated sugar
  • 1/3 cup corn starch
  • 1 1/3 cup water
  • 1 1/3 cup vegetable “milk”
  • 1 teaspoon salt
  • 1 teaspoon agar powder (and please, please, don’t lick the spoon. You might think it’s covered in icing sugar, but it’s not. And t tastes reeeeeeally bad!)

Put every ingredients in a small pan, medium heat and whisk non-stop until it becomes thick. Let warm a little bit, put it in a pastry bag and store it on the fridge.



Coconut jelly

  • 1 1/3 cup coconut mild (don’t use the “thick” part of the can, just the liquid one)
  • ¼ cup sugar (to taste)
  • 1 teaspoon agar powder.

Heat all the ingredients in a small pan until boiling then verse a ¼ inch layer in a large plate and put it in the freezer.

When the sable is cold, cut the jelly with the cookie cutter then put one over the other. Add the lime “cream” and some lime zest. Hurry up to take pictures for the blog (again??) and go stuff yourself watching ANTP watch a very intellectual TV show of your choice.**


Bon ap’

**(I am sorry but I don’t know any “intelligent” TV show in the US. But we can definitely chat about Juan Pablo or Andi and Josh if you want!)

3 Responses

    1. Ahahah merci pour ton commentaire!! Je suis contente d’avoir contribué au nettoyage de ton écran :p ! N’hésite pas à essayer la recette, elle est vraiment au top, et super rapide! Bises, Amy

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