These coconut key lime tarts just so happen to be gluten-free, dairy-free, and don’t require any baking… If that didn’t sell you (because, let’s be honest, do you even care about all that?) I should mention that they are so easy and delicious, they were actually fun to make!
I’m not dairy-free or gluten-free, nor do I mind turning on my oven to make a tart of pie crust, but these really stand out as one of my favorite desserts I’ve ever made. Gwyneth Paltrow knew what she was talking about when she created this recipe. It’s absolutely delicious. The filling was an easy adaptation on coconut whipped cream, and the crust was so simple. Sometimes it’s the simplest recipes that really stick with you.
Now, for those of you who don’t generally work with coconut milk or coconut cream, let me break it down. DO NOT get creme de coco – save that for your piña colada! Make sure you’re getting coconut cream (Thai Kitchen is an easily accessible brand that I like,) and absolutely do not forget to put the can in the fridge overnight to separate the cream from the liquid, or the recipe won’t work.
I cannot recommend this enough as a dessert option that will absolutely wow your guests. Just remember, you don’t need to tell them how easy they were to make!
Coconut Key Lime Tarts
Yield 6-8 servings, depending on how big you want them
For the Crust:
- 1 cup natural almond flour
- 3 tablespoons virgin coconut oil (unrefined)
- 3 tablespoons brown rice syrup
- sea salt to taste
For the Filling:
- 1 can coconut cream, left in the fridge overnight (you only want the hardened white cream part, not the clear liquid that will sink to the bottom)
- zest of 5 key limes
- juice of 3 key limes
- 2 1/2 tablespoons maple syrup
- To make the crust, mix together all of the ingredients in a medium-sized bowl until they are a smooth consistency.
- Then separate it into either 6 or 8 balls, placing each into a hole in a muffin tin. (As a side note, I sometimes like to just keep silicone cupcake/muffin molds handy so that you save space, rather than keep around a full muffin tin.)
- Press the balls down to flatten the dough, making them each into small tart cups.
- Place the crust shells into the fridge to cool and set while you make the filling.
- For the filling, place all of the ingredients into a medium-sized mixing bowl and whip them together until the cream is completely smooth and has the consistency of whipped cream.
- Fill each crust with an equal amount of filling, either with a spoon or a frosting bag, depending on your preference.
- Sprinkle a little bit of extra lime zest on top and place the muffin tin into the refrigerator for at least an hour to allow the cream to firm up.
- Remove from the fridge and when you are ready to eat, and serve them immediately.
If you cannot find key limes, one regular lime will do as a substitute!
Adapted slightly from Gwyneth Paltrow's It's All Easy