Mini Lime Tartlets – Low Carb & Sugar Free

• Refrigerated

  • 5 Egg yolks

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Coconut flour

• Dairy

  • 8 1/2 tbsp Butter
  • 1 oz Heavy cream

• Liquids

  • 1 tsp Water

• Other

  • 1/2 cup Trim healthy mama gentle sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 7 tbsp butter
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 5 egg yolks
• 1/4 cup lime juice
• 1 oz heavy cream
• 1 cup almond flour
• 1 tsp coconut flour
• 1.5 tbsp butter
• 1 tsp cold water

Directions

• Make the lime curd. In a small saucepan over medium low heat melt the butter and sweetener. Cook until slightly thickened. Whisk in the egg yolks one at a time. Cook until thick. Add the lime juice and whisk until smooth. Add the cream and whisk again. Strain through a fine mesh strainer in case there are any bits of scrambled yolk. Put in a glass bowl or jar and refrigerate until cold.
• Make the tart shells. Mix the ingredients in a food processor until the dough comes together. Divide into 24 pieces and press into the holes of a greased mini muffin tin. Bake for 10-12 minutes until golden brown. Cool completely.
• The shells and curd can be made up to a week ahead and stored separately in the fridge. You need to fill the shells right before serving. I put the lime curd into a piping bag to make this easier but you can also just spoon it on top.