Zesty Summer Key Lime Tarts 🍋
These refreshing Zesty Summer Key Lime Tarts are the perfect low-carb, dairy-free treat for any occasion. Featuring a crisp graham-style crust and a creamy, tangy key lime filling, they're sure to be a hit!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Medium-sized pot
- Fine Mesh Sieve
- Electric Mixer
Ingredients
For the Graham-Style Crust
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 1/2 teaspoons cinnamon
- 1 1/2 teaspoons unflavored gelatin
- 1/8 teaspoon salt
- 1/4 cup Swerve Confectioners Sugar Replacement
- 1/4 cup chilled butter cubed (or dairy-free alternative like Earth Balance)
- 2 tablespoons full-fat coconut milk
- 2 teaspoons vanilla extract
For the Key Lime Filling
- 2 1/4 teaspoons unflavored gelatin
- 1/2 cup Swerve Confectioners Sugar Replacement
- 2 cups full-fat coconut cream (or full-fat coconut milk)
- 1/2 cup key lime juice (or regular lime/lemon juice)
- 3 large egg yolks
- lime zest for garnish (optional)
For the Coconut Whipped Topping (Optional, Dairy-Free)
- solid cream from full-fat coconut milk from 2 chilled cans (see instructions)
- 1/8 teaspoon vanilla extract
- 1/4 teaspoon unflavored gelatin
- Stevia or Swerve sweetener a tiny pinch
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the almond flour, coconut flour, Swerve, cinnamon, gelatin, and salt. Add the chilled, cubed butter and cut it into the dry ingredients until crumbly. Stir in the coconut milk and vanilla extract, working the mixture until a dough forms. It might feel a bit dry at first, but keep mixing until it comes together. Form the dough into a ball.
- Line a 12-cup muffin tin with cupcake liners. Press a generous pinch of the dough into the bottom of each liner, creating a flat, even crust. Bake for 18-20 minutes.
- Remove the muffin tin from the oven. While the crusts are still warm and soft, use the bottom of a small glass to gently press them down, flattening any areas that may have risen. Let them cool completely, then pop them into the freezer for about 20 minutes to firm up quickly.
- While the crusts are chilling, whisk together the gelatin and Swerve in a large, dry bowl. Slowly add the coconut cream, whisking continuously, then stir in the lime juice and egg yolks until everything is well combined.
- Pour the liquid mixture into a medium-sized pot. Cook over medium heat, stirring constantly, until it reaches a gentle boil. Let it boil for just 5-10 seconds, then remove it from the heat. Don't worry if it's not thick yet! Let the filling cool completely, stirring occasionally as it cools.
- Once the filling is cool, pour it through a fine-mesh sieve into your prepared crusts, leaving a little space at the top of each. Carefully transfer the filled tarts to the freezer for about 2 hours, or until they are firm. If you prefer, you can chill them in the refrigerator overnight (cover loosely with foil, creating a dome so it doesn't touch the filling).
- Just before you're ready to serve, open your two chilled cans of coconut milk. Scoop out only the thick, solid cream from the top, leaving any liquid behind, and place it into a chilled mixing bowl. Sprinkle the ¼ teaspoon of gelatin over the cream, add the tiny pinch of Stevia or Swerve, and the ⅛ teaspoon of vanilla extract. Blend with an electric mixer for just 10-15 seconds – be careful not to over-blend, as it can make the cream too loose.
- Pipe or spoon a dollop of the creamy coconut topping onto each tart. Sprinkle with fresh lime zest if you like. Serve these refreshing treats immediately! Store any leftover tarts covered in the refrigerator to keep them firm and fresh.
Notes
Nutrition Information (per tartelette):
- Calories: ~220
- Total Carbs: ~8g
- Net Carbs: ~4g
- Fats: ~20g
- Protein: ~5g
