These little lime tartlets are the perfect tangy bite of lime with a hint of cream.
My dad loves lime desserts so I wanted to make a new recipe for him. He enjoyed several of these lime tartlets at a family celebration last weekend. And they were the only dessert with no leftovers. I’ll consider that a success.
This lime curd is amazing. I had to refrain from eating it all with a spoon while I was filling the tarts. It’s that good.
Mini Lime Tartlets – Low Carb, Gluten & Sugar Free
Lime Curd Ingredients: butter, sweetener, egg yolks, lime juice, heavy cream
Mini Tart Shells: almond flour, coconut flour, butter, cold water
The shells and curd can be made up to a week ahead. 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.
(P.S. Piping bags are really cheap on Amazon. I use them much more often after finding these).
Want a full-size pie? Try this Keto Key Lime Pie!
- 7 tbsp butter
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 5 egg yolks
- 1/4 cup lime juice
- 1 oz heavy cream
- 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.
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