Exceptionally tangy and creamy, this tart is always a hit! It’s the perfect complement to any curry dish.
Graham Cracker Crust
1 1/2 cups graham cracker pieces or crumbs (about 1 sleeve of graham crackers)
1/3 cup canola oil
1 tablespoon granulated sugar
1 tablespoon water
Preheat the oven to 350 degrees F and oil and flour a 9-inch tart pan.
Process the graham crackers in a food processor or blender until finely ground.
Add the oil, sugar, and water and process until combined.
Press into the prepared pan.
Bake for 10 minutes.
Let cool before filling.
1 1/2 cups firm silken tofu, well drained
1 cup soy cream cheese
1 cup granulated sugar
5 tbs. cornstarch
1/2 cup lime juice
2 tbs. lime zest
2 tsp. vanilla extract
1 tbs. coconut extract
Shredded coconut for garnish
Combine the tofu and soy cream cheese in a food processor or blender and process until smooth and creamy.
Combine the sugar and cornstarch in a small bowl, mix well, and add to the tofu mixture.
Process again, stopping to scrape down the sides of the container as needed, until completely smooth.
Transfer to a medium saucepan and cook on medium heat, whisking almost constantly, for 5 to 7 minutes, or until the mixture begins to thicken. It should not come to a boil or begin to get too lumpy. Some small lumps are ok, but try to whisk them out.
Pour into a bowl and whisk in the lime juice, lime peel, and extracts.
Stir constantly until well combined, mashing any small lumps that may have formed.
Pour into the cooled crust.
Cool, cover loosely, and refrigerate for at least 2 hours before serving.
Garnish with the shredded coconut prior to serving.
Store any remaining tart loosely covered in the refrigerator.