Key Lime Pie Tarts

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lime, zest

• Refrigerated

  • 1 Egg
  • 3 Egg yolks

• Canned Goods

  • 3 tbsp Coconut milk, full-fat

• Condiments

  • 7 tsp Honey, raw
  • 1/2 cup Lime juice, fresh

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Pink salt, fine
  • 1 cup Tapioca flour
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, grass fed

Found on lexiscleankitchen.com

Ingredients

• 1 cup almond flour
• 1 cup tapioca flour
• 1/2 cup grass-fed butter
• 1 egg
• 1/2 tsp fine pink salt
• 1 tsp raw honey
• 3 egg yolks
• 3 tbsp full-fat coconut milk
• 1/2 cup fresh lime juice (about 5-6 limes)
• 1 tsp lime zest
• 2 tbsp raw honey
• 1/2 tsp vanilla extract
• Optional: 2 drops essential oil lime oil

Directions

• Preheat oven to 350 In a food processor combine almond flour, tapioca flour, cold butter, and sea salt Add in honey and eggs and process until dough combines Transfer dough to refrigerator for 1-4 hours, up to overnight Remove and separate into two balls (for mini tarts) or one large ball for regular size tart Grease tart pans or one large tart pan and gently press dough into the center, filling up the sides and the bottom Place in the oven for 12-15 minutes, until lightly golden brown While cooking, blend together key lime filling ingredients Once the shells are cooked, pour in filling and cook for a remaining 15-20 minutes, until filling is firm to touch Top with coconut whipped cream or meringue, garnish with lime zest, and serve.