Your new favourite Cinco de Mayo dessert has arrived! This fresh and invigorating frozen margarita tart features a creamy vegan tequila lime filling nestled inside a crunchy salted pretzel crust.
I love frozen margaritas. They’re one of my favourite summer beverages and the one I always turn to when I’m on a tropical holiday (when I’m not sipping on a strawberry daiquiri, of course!). There’s something so refreshing and simple about the combination of lime, tequila, and ice. Not to mention they’re a snap to prepare, making them perfect for those impulsive backyard summer parties. All of these things – easy prep, tropical vibes, refreshing and simple flavours – inspired the idea behind this vegan Frozen Margarita Tart recipe.
And, friends, I am OBSESSED. If you’re a citrus or margarita fan, you are going to fall in love with this frozen dessert. It’s sweet, it’s salty, it’s fresh, it’s citrussy. And it’s so simple to make, it’s nearly laughable.
Dismiss your vegan dessert fears right now
First things first. Please don’t let the idea of this margarita tart being “vegan” scare you into thinking it’s not delicious. This is one of the most bombtastic desserts to come out of my kitchen this year, and I do not say that lightly (case in point, here and here and here).
I think it’s very common to believe vegan treats are inferior. Even among my own family and friends there’s this stigma that vegan desserts aren’t as good as their dairy and egg-laden cousins. I’ll be honest – I’ve had my fair share of awful, spit-it-into-my-napkin-and-burn-it vegan desserts, but I’ve also had others that have blown my mind with their deliciousness. It really comes down to testing and refining until you get it to a point where you can’t even tell that it’s vegan. It’s just a lovely dessert.
This margarita tart? Even the most hardcore omnivore wouldn’t be able to tell it’s vegan. I guarantee it.
So now that we’re all over our fear of vegan desserts, let’s dive into the awesomeness that is this Frozen Margarita Tart.
What ingredients are in a margarita?
If you’ve never had a margarita before, let me lay it down for you. All you need is:
- Lime juice
- Agave syrup
- Orange liqueur (totally optional)
- Some salt for the glass rim
You can either then toss all of these ingredients into a blender and whizz it up to create a frozen, slushy margarita, or shake everything up in a cocktail shaker (or a mason jar, if like me you can’t be arsed to buy a cocktail shaker) and add it to a glass with ice cubes.
What you’ll need for this Frozen Margarita Tart Recipe
I wanted to reflect the ease of making a classic frozen margarita in this recipe, so you’ll be pleased to know that there isn’t any baking required nor any fussy steps! If you have a kettle, blender, and freezer, you’re laughing.
You’ll also need:
- Non-dairy butter (preferably the block kind if you can find it)
- Agave syrup
- Coconut oil
- Coconut milk
How to make this vegan tart
The first step (and only potentially “fussy” one) is to soak your cashews in boiling water for one hour. This softens up the cashews and creates a creamier texture. Please don’t skip this step, otherwise you’ll end up with little nuggets of cashew in your filling.
While the nuts are soaking, you’ll make the pretzel crust using crushed up pretzels, melted non-dairy butter, and agave syrup. In the recipe I recommend you blitz the pretzels in a food processor to crumb them, but if you don’t have a food processor, you can chuck them into a plastic bag (or a clean tea towel) and bash them with a rolling pin or against the counter. Mix everything together, press into a tart tin, and freeze.
The margarita tart filling is even easier. The soaked and drained cashews, coconut milk and oil, lime juice and zest, agave syrup, and tequila (WHOOP) go into a blender to be whizzed up until smooth. Knock out some of the air, pour it into the crust, and freeze.
Bing, bang, boom. Frozen Margarita Tart.
I told you this was easy.
I really hope you love this tart as much as I do and that it makes you less afraid of baking and gets you eating more vegan desserts. If you make this recipe, be sure to snap a picture and tag me on Instagram and use the hashtag #naturallysweetkitchen. I can’t wait to see and share your creations!
Looking for more vegan dessert ideas?
- Gingerbread Cake with Vegan Cream Cheese Frosting
- Rhubarb and Custard Protein Truffles
- Watermelon Rosé Sorbet
- Cookie Dough Protein Truffles
Frozen Margarita Tart
A naturally sweetened vegan tart inspired by the flavours of a margarita. A creamy tequila lime filling wrapped up in a salty pretzel crust.
- 140 g salted pretzels
- 140 g unsalted non-dairy butter melted
- 2 tbsp agave syrup
- 150 g raw cashews soaked*
- 150 ml full fat coconut milk shaken well
- 60 ml melted coconut oil
- 90 ml agave syrup
- 120 ml fresh lime juice
- 2 ½ tbsp tequila
- 1 tbsp fresh lime zest
- In a food processor, blitz the pretzels until they reach a crumb with a few larger pieces scattered throughout for texture. Add the pretzel crumb to a large bowl.
- Add the melted butter and agave syrup to crushed pretzels and stir to combine. The mixture should resemble wet sand.
- Tip the mixture into a 20cm (8 inch) fluted tart tin and press the crust firmly up the sides of the tin and into the base.
- Freeze the crust while you prepare the filling.
- Add all of the filling ingredients to a high powered blender and blend on high until creamy and perfectly smooth.
- Using a spoon, beat some of the air out of the filling, then pour it into the frozen crust. Tap the tart against the counter a few times to release most of the air bubbles.
- Freeze the tart for at least 4 hours, or until set. Remove from the freezer to thaw for 10-15 minutes before slicing and serving.
- Loosely adapted from Minimalist Baker.
- To prepare the cashews for the filling, soak them in a bowl of boiling water for 1 hour to soften, then drain.
- This tart will keep covered in the freezer for up to 3 days. Remove from the freezer to thaw for 10-15 minutes before serving.
- To decorate the tart, I used a raw cane sugar and lime zest sprinkle, thinly sliced lime rounds, and mint leaves.