I’ve been reading more and more about macrobiotic diets and have found that it falls really in line with my instincts: eat local, emphasize balance, slow down, change with the seasons. While I’m generally not a proponent of adhering to ‘a diet,’ reading up on these principles has made me more mindful of the food I eat and the way I feel after eating. Plus, macrobiotics is heavy on the grains, so as a carb-lover, I’m on board.
Piles of brown rice with tamari and sesame oil, roasted seaweed, sweet potatoes, sunflower butter, and this tart are basically all the foods I want to eat right now. This Chocolate Lime Mousse Tart feels like spring, is light in texture and flavour, and boy does it make your house smell good. Lime with whipped coconut cream and a shortbread-like chocolate crust – the combination is fresh and clean and perfect for expelling winter from the mind and belly.
The crust is a gluten-free chocolate press-in crust made with brown rice and almond flour, coconut oil, and sweetened with maple syrup. The filling is where we start to get weird, in a good way. The base is full-fat coconut milk, flavoured with lime zest, pink salt, and more maple syrup, and boiled with agar-agar. If you haven’t used agar-agar before, it’s the ocean’s answer to gelatin, in that it’s a seaweed-based thickener that sets up similarly to animal-based gels. I found mine at the local health food store, but you might have more luck at an Asian grocery. I used powdered, but it also comes in flakes and sheets. It’s a common ingredient in the dessert sections of the macrobiotic cookbooks from the 70s I’ve been reading, and I was dying to give it a go. It’s very easy to work with (and cheap, at least where I am), but requires an ounce of faith – agar-agar needs to be boiled, but doesn’t thicken until it starts to cool.
I know a tart is not a pie, but Happy Pi Day, and Happy early St Patty’s Day, too.
- 1 cup brown rice flour
- 1 1/2 cup almond flour
- 1/4 cup cocoa/cacao powder
- 1/2 tsp Himalayan pink salt
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 3 1/2 cups full-fat coconut milk
- 1/3 cup maple syrup
- 4 tsp lime zest (from 2 limes)
- 1/4 tsp Himalayan pink salt
- 1 3/4 tsp powdered agar-agar (or 3 tbsp flaked)
- 4 tbsp lime juice (from 2 limes)
- 2 tbsp potato starch
- 1 tsp vanilla
- Preheat oven to 350F.
- Combine all dry ingredients in a large bowl and mix well.
- In a microwave or in a small saucepan, melt coconut oil and maple syrup and stir to combine. Pour over dry ingredients and stir well to form a dough that holds its shape when pressed.
- Press the dough evenly into a tart pan (mine was 10"). Prick the bottom with a fork to keep it from puffing up during baking. Bake for approximately 25 minutes, until the edges of the crust are firm. Let cool fully before filling.
- In a medium saucepan, combine coconut milk, lime zest, maple syrup, salt, and agar-agar. Bring to a boil, then reduce to a simmer for five minutes. Remove from heat.
- In a small bowl, dissolve starch in lime juice and vanilla. Stir into the coconut milk mixture.
- Transfer the mixture into the bowl of a stand mixer and let cool for about 20 minutes, until comfortable to the touch but not fully set. With a balloon whisk attachment, beat the mixture to incorporate air, just a minute or two. Alternatively, let the mixture partially cool in the pan and pour directly into the crust without beating.
- Garnish with melted chocolate and lime zest.