Blueberry & Key Lime Coconut Tartlets

You know, I think my former disdain for Key Lime Pie is akin to my former disdain for Pecan Pie. Unfortunately, the ones I encountered growing up were not just not up to par. Soggy crusts. Gloopy fillings. In the case of key lime pie, I craved even more tang. Less cloying sweetness. And since my life operates better with limited dairy, I wanted to substitute the sweetened condensed milk, sour cream, and even cream cheese added to many recipes.

So, I began to tinker.
My aha moment was adding sweetened condensed coconut milk instead of regular. Tempered the citrus nicely without overpowering with coconuttyness. It’s a game changer, I promise.

The crust is a simple one of crushed pecans with gluten free graham cracker crumbs & butter.
I prefer mini tarts to a whole pie not only because it is easier to control my portions, but also because it makes the recipe even faster & easier. Less than 10 minutes of oven time. And did I mention there are NO EGGS in this recipe? Nary a one.

Did I use key limes? Um, no. Even in Florida where they are readily available, I don’t bother. Regular limes are 6 for $1 here. Key limes are $4 a bag & fussy to work with for not much pay off. If you prefer key limes, knock yourself out.

And of course I couldn’t resist adding a few blueberries, which are exquisitely in season here right now.
All I can say is, make this recipe. It will be the star of your Mother’s Day Brunch or any other time a bright lil’ treat is craved.
As always, let me know what you think.
I’m especially proud of this one.

Pecan & Gluten Free Graham Cracker Crust

Low carb & gluten free crust works well for most dessert applications

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Servings: 4 tarts

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1/2 cup chopped pecans
• 1/2 cup gluten free graham cracker crumbs I used Kinnikinnick brand.
  
• 1 tbsp butter melted coconut oil or other fat may be substituted
• 1 dash sea salt may be omitted

Method

 

1. Preheat oven to 350 degrees.

   In a bowl, mix all ingredients.

   Gently press crumbs in equal parts into non-stick mini tart pans.

   Bake for 3-5 minutes.

   I only let them cool for the few minutes I needed to make filling.

Blueberry & Key Lime Coconut Tartlets

Healthier version of traditional Key Lime Pie.  Dairy Free, Gluten Free, Much lower in carbs. No refined sugar.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 5 minutes mins

Servings: 4 Tartlets

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 7.4 oz can Organic Sweetened Condensed Coconut Milk I found this via Thrive Market
• 2 Limes Juiced & Zested

Method

 

1. In a bowl combine sweetened condensed coconut milk with half of lime juice. Taste. Add more as you like. Add zest to mixture if you'd prefer. My limes were not organic, so I did not.

   Pour into prepared crusts.

   Bake for 5 minutes. Do not brown.

   Chill tarts thoroughly before serving.

   Garnish with lime slices, whipped cream & fresh blueberries.