I think we might be skipping spring and heading right into summer this week in Virginia. This kind of weather makes me think of cook-outs, time outdoors and of course the dreaded swim suit! I recently came across a recipe in a magazine that looked healthy and fancy enough to serve to guests. I liked the result but didn't love it so I tweaked a few things and the result was delicious goodness! Try these Key Lime Tarts that are dairy-free, gluten-free and very low in sugar.
Key Lime Tarts
1 cup raw pecans
3/4 cups Medjool dates, pitted
1/2 cup raw coconut butter
1/4 cup fresh lime or key lime juice
3 tbsp. maple syrup
Pinch of salt
- Make the crust by combining the crust ingredients in a food processor. Pulse a few times then process for 1-2 minutes.
- Preheat the oven to 350 degrees.
- Cut 1/2 wide and 6 inch long strips of parchment paper. Place in muffin tins with the edges sticking up on either side to serve as handles to remove the tarts later.
- Divide the crust into 9 sections and drop each of them into a muffin tin. Use your fingers to form a crust pushing the crust edges up the sides.
- Place the crusts in the oven for 10-15 minutes being careful to brown but not burn the crusts. Remove from oven and let cool while you make the filling.
- In the food processor, combine coconut butter, lime juice, maple syrup and a pinch of salt. Process until smooth approximately 4-5 minutes.
- Spoon the filling into the crusts and smooth out with the back of a spoon. Optional: Zest lime over the top of the tarts.
- Place the muffin tin in the freezer for 45 minutes to set.
- To remove the tarts carefully run a knife along the edges and them remove using the parchment paper handles.
- Store the tarts in the freezer. Before serving let the tarts sit at room temperature for 15 minutes.