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).
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
These little lime tartlets are the perfect tangy bite of lime with a hint of cream.
- 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
- 1 cup almond flour
- 1 tsp coconut flour
- 1.5 tbsp butter
- 1 tsp cold water
- 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.
Kim says
Taryn says
april brumm says
Taryn says
joyce says
Taryn says
Donna Wolf says
Taryn says
Jennifer Stancil says
Taryn says
bettyann says
Taryn says