30% OFF YOUR FIRST ITEM*
Sign up to get all the latest news and exclusive offers.
You’re either in the dessert camp or you’re not. I am definitely in the dessert camp, I always joke with people that dessert goes to another stomach because there is always room! These lime tarts are a twist on the traditional key lime pie / lime tarts you can buy in stores.
The tangy flavour of limes add such a subtle kick to these tarts. They are completely dairy free and refined sugar free. You can make the biscuit base perfect by trimming the tops, but I love the rustic appeal of these. This is definitely a dish best shared, the high fat content of the coconut cream means you can only eat a little before you do start to feel full, and recognising this hunger / full signal is important to maintaining health!
Lime Tarts
Ingredients
Biscuit Base
- 2 heaped cups almond meal
- 2 tsp baking powder
- 3 TBS cacao
- 1 TBS vanilla paste
- ¼ cup maple syrup
- ¼ cup and 1 TBS coconut oil, melted
Lime Filling
- 1 cup cashews, soaked
- 135ml coconut cream
- 3 limes
Directions
- Roughly crush and soak cashews in water for about 3-4hrs.
- Combine biscuit base ingredients in a bowl.
- Make a small well in the middle and add the wet ingredients.
- Mix together with a spoon until combined. Then using your hands, mix together until it forms a dough like ball. Place in the fridge for 30mins.
- Preheat oven to 180˚C.
- Grease 3 pie or mini-spring form cake tins.
- Remove the biscuit “dough” from the fridge and divide into three equal portions. Rolling each portion flat.
- Lay the biscuit base over the tin and press into the base and sides, it is a slightly crumbly mixture, so just push parts together if they crack or separate as you’re putting it in the tin.
- Bake in the oven for 20mins. Once cooked, allow to cool.
- Drain the cashews, blend in a food processor until smooth.
- Add the coconut cream, the zest of 1.5 limes and juice of 2.5 limes. Blend all together in your food processor until well combined. Testing the flavour as you go, make as strong or weak as you like.
- Spoon the lime tart mixture into the biscuit base.
- Place in the fridge for an hour or so before serving.
- Top with a slice of lime and more lime zest to garnish.
Tips:
- You can use any kind of baking tin you want; make one large tart or use a muffin/cupcake tin and make many smaller tarts.
- Divide up any left over biscuit base and press into biscuits on a baking tray and bake at the same time.
