Mini Lime Tartlets
These little lime tartlets are the perfect tangy bite of lime with a hint of cream. They are also great with lemon or a combination of the two! They are keto, low carb, gluten-free, grain-free, sugar-free, and only have 1 net carb each.
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!
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Mini Lime Tartlets
Ingredients
Lime Curd:
- 7 tbsp butter
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 5 egg yolks
- 1/4 cup lime juice
- 1 oz heavy cream
Mini Tart Shells:
- 1 cup almond flour
- 1 tsp coconut flour
- 1.5 tbsp butter
- 1 tsp cold water
Instructions
- 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. Preheat the oven to 350. 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.
Notes
Nutrition
Where is the temperature for baking the shells
350
What about baking blend from THM?
Yes, you can use baking blend.
Hi Taryn, can you just verify that you did mean 1 ‘teaspoon’ of coconut flour? If so, I’m wondering why bother?
thanks –
Kim
Yes. It helps dry out the almond flour so it isn’t too oily. You can omit it.
my dough is still powdery. what can i add more of?
Hmm.. you can add more butter. I’ve wondered if some brands of the alternative flours are drier than others because this seems to happen occasionally.
is the baking temp 350? i didn’t see it listed anywhere in your post or in the recipe….
Yes, I’ll edit that. Sorry!
Did you use fresh limes for the juice in the curd?
Yes
What could I use as a substitute for almond flour? (NUT allergy) thanks
You could try using a nut free baking mix such as: http://www.briana-thomas.com/brianas-baking-mix/
have you successfully frozen these – separately or as a put together tart? i’m intrigued by this recipe. . . want to make, but i also am a big fan of making and freezing, to enjoy in single servings or for spontaneous parties. (my children enjoy hosting parties on spur of moment, and it’s always nice to have a nice asst of desserts for tea parties and such).
Hi Bettyann,
The tart shells can definitely be frozen. I have never frozen a citrus curd before but according to this website it can be done. I would freeze them separately. http://nchfp.uga.edu/publications/nchfp/factsheets/lemoncurd.pdf