It's All Easy
For The Crust
1 cup almond flour
3 tbsp coconut oil
3 tbsp brown rice syrup
1 pinch sea salt
For The Filling
1 13.5oz can full fat coconut milk, left in fridge overnight
Zest of 5 key limes (or 1 regular lime)
Juice of 3 key limes (or 1 regular lime)
2 tbsp + 1 tsp coconut sugar
To make the crust, place all of the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are lumps of coconut oil left. Divide the mixture into 8 (about 1 tbsp each) balls if using a standard muffin tine or 24 (about 1 tsp each) balls if using a mini muffin tin. Place one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to make little tart shells. Place the tart shells in the fridge to set while you make the filling.
To make the filling, scoop out the solid portion of the coconut milk (leaving it in the fridge overnight allows the fat to separate from the liquid) and place it in a large bowl. Use a fork to break it up into an almost smooth consistency, then add the lime zest, lime juice, and coconut sugar. Whisk until the mixture if super smooth and has the consistency of lightly whipped cream. Fill each tart shell with the coconut filling, garnish with extra lime zest, and refrigerate until firm, at least 1 hour.
When ready to eat, use a butter knife to loosen the tarts from the pan, then pop them out. Eat immediately or store in the fridge so they keep their shape.
ADDENDUM: These tarts call for a raw crust but since I used almond meal instead of flour, I wound up baking them. Your tarts should look lighter than my pic.
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