Key Lime Pie Tarts

I am back in action after a nice long Memorial Day Weekend in Newport, RI. We had the best time with our friends Carly and Dave and ate loooooots of food, of course. 

My three standout favorite spots were definitely StoneAcre Pantry (for brunch), The Mooring (for dinner), and Diego’s (for brunch). I also loved watching the sunset and having a cocktail at Castle Hill. We stayed at a wonderful Airbnb; this was the second time we’ve gone away and stayed at a place through Airbnb (first time was in Austin, TX) and I seriously could not recommend it enough! It is so nice having a living room, a kitchen (though I did no cooking on this trip), and the amenities of a home over a hotel room. In my opinion!

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I hope you had a fabulous weekend, too! Now, let’s get to today’s recipe, because sometimes dessert just needs to be refreshing!

Sweet key lime filling, flaky tart crust, with a dollop of homemade dairy-free whipped cream. Perfection.
Key Lime Pie Tarts

Key Lime Pie Tarts

KeyLimePieTarts2

Key Lime Pie Tarts

Key Lime Pie Tarts

Preparation 20 min 2017-07-25T00:20:00+00:00 Cook Time 20 min 2017-07-25T00:20:00+00:00

Ingredients

Tart Crust

Key Lime Filling

  • 3 egg yolks
  • 3 tbsp full-fat coconut milk
  • 1/2 cup fresh lime juice (about 5-6 limes)
  • 1 tsp lime zest
  • 2 tbsp raw honey
  • 1/2 tsp vanilla extract
  • Optional: 2 drops essential oil lime oil

Instructions

  • Preheat oven to 350
  • In a food processor combine almond flour, tapioca flour, cold butter, and sea salt
  • Add in honey and eggs and process until dough combines
  • Transfer dough to refrigerator for 1-4 hours, up to overnight
  • Remove and separate into two balls (for mini tarts) or one large ball for regular size tart
  • Grease tart pans or one large tart pan and gently press dough into the center, filling up the sides and the bottom
  • Place in the oven for 12-15 minutes, until lightly golden brown
  • While cooking, blend together key lime filling ingredients
  • Once the shells are cooked, pour in filling and cook for a remaining 15-20 minutes, until filling is firm to touch
  • Top with coconut whipped cream or meringue, garnish with lime zest, and serve.
  • Key Lime Pie Tarts

    Key Lime Pie Tarts

    KeyLimePieTarts6

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