Gluten Free Crust…
- 2 Cups almond flour
- ¼ Cup coconut oil
- 3 Tablespoons maple syrup
- Pinch salt
Preheat the oven to 350. In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough. If it does not come together easily add more oil and syrup.
Press the dough into 4 mini tart pans. Bake for 10 minutes until the tart shells have lightly browned. Set the baked shells aside to cool.
Graham Cracker Crust…
- 2 ¼ Cups graham cracker crumbs
- ½ Cup salted butter, melted
- 3 Tablespoons sugar
Preheat the oven to 325. Put the graham cracker crumbs, sugar and melted butter in a small bowl and mix well to combine the ingredients. Press the mixture into the bottom and up the sides a 9 inch spring form pan. Bake the crust for 10 minutes, remove the crust from the oven and cool completely before pouring the lime filling into the crust.
- 16 Oz cream cheese
- 1 14 oz can sweetened condensed milk
- Zest of 1 lime
- ⅓ Cup lime juice
- 2 Tablespoons powdered sugar
Bring the cream cheese to room temperature. In a large mixing bowl using a mixer combine the cream cheese and 2 tablespoons of powdered sugar. Next add the lime zest and condensed milk making sure the mixture is smooth and there are no lumps. Finally add the lime juice, mixing until the juice is completely combined. Pour mixture into prepared crust and refrigerate overnight or for at least 8 hours.
- ¾ Cup heavy whipping cream, chilled
- ¼ Cup powdered sugar
- 1 Lime for garnish
Beat the cream and sugar in a chilled bowl until soft peaks form. Garnish pie with whipped cream and lime slices.
Tell Us What You Think!
Please let us know how you like my Montserratian Mini Lime Tart recipe via our Contact Us page, our Facebook Page, or Instagram. Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon or Herb Crusted Beef Strip Loin Roast recipes.