Makes: 16, 2.5 inch tarts


 2 cups natural almond meal or flour 

 6 tablespoons coconut oil 

 6 tablespoons brown rice 

syrup (or maple syrup if you can't get the lid open on your brown rice syrup like me) 

 A pinch of salt  



 1 (13.5-ounce can full-fat coconut milk, left in the fridge overnight) 

 Zest of 5 key limes or 1 regular lime, plus extra for garnish 

 Juice of 3 key limes, or 1 regular lime 

 2 tablespoons plus 1 teaspoon coconut sugar

 1/2 cup heavy whipping cream 

To make the crust, place all the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are no lumps of coconut oil left. Divide the mixture into 16 (about 1 tablespoon each) balls if using a standard muffin tin or 24 (about 1 teaspoon 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 freezer 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 is super smooth and has the consistency of lightly whipped cream.

Meanwhile, mix the heavy whipping cream in a separate chilled bowl until fluffy. Fold the whipped cream into the lime mixture until well incorporated. 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. 

Mary Beth