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You are here: Home / Desserts / Pies & Tarts / Mini Lime Tartlets – Low Carb, Gluten & Sugar Free

Posted May 6, 2016 Last Edited October 21, 2019 By Taryn

Mini Lime Tartlets – Low Carb, Gluten & Sugar Free

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 These little lime tartlets are the perfect tangy bite of lime with a hint of cream. 

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Keto Mini Lime Tartlets – gluten/grain/sugar free, low carb, THM S

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.

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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

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Mini Tart Shells: almond flour, coconut flour, butter, cold water

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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.

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(P.S. Piping bags are really cheap on Amazon. I use them much more often after finding these).

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Mini Lime Tartlets – Low Carb & Sugar Free
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

 These little lime tartlets are the perfect tangy bite of lime with a hint of cream. 

Course: Dessert
Cuisine: American
Servings: 24 mini tarts
Calories: 80 kcal
Author: Taryn
Ingredients
Lime Curd:
  • 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
Mini Tart Shells:
  • 1 cup almond flour
  • 1 tsp coconut flour
  • 1.5 tbsp butter
  • 1 tsp cold water
Instructions
  1. 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.
  2. 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.
Recipe Notes

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.

Nutrition Facts
Mini Lime Tartlets – Low Carb & Sugar Free
Amount Per Serving (1 tartlet)
Calories 80 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 38mg 2%
Potassium 7mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1g 2%
Vitamin A 3.9%
Vitamin C 0.9%
Calcium 1.6%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mini Lime Tartlets - Low Carb, Grain-Gluten-Sugar Free, THM S
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Filed Under: All Recipes, Desserts, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Pies & Tarts, Sugar Free, THM S, Trim Healthy Mama Tagged With: Desserts, gluten free, grain free, keto, lchf, low carb, sugar free, thm s

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Comments

  1. Holly says

    November 13, 2019 at 3:06 pm

    What about baking blend from THM?
    Reply
    • Taryn says

      November 13, 2019 at 9:32 pm

      Yes, you can use baking blend.
      Reply
  2. Kim says

    May 3, 2019 at 3:11 pm

    Hi Taryn, can you just verify that you did mean 1 'teaspoon' of coconut flour? If so, I'm wondering why bother? thanks - Kim
    Reply
    • Taryn says

      May 3, 2019 at 7:24 pm

      Yes. It helps dry out the almond flour so it isn't too oily. You can omit it.
      Reply
  3. april brumm says

    March 6, 2017 at 6:31 pm

    my dough is still powdery. what can i add more of?
    Reply
    • Taryn says

      March 6, 2017 at 9:55 pm

      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.
      Reply
  4. joyce says

    March 1, 2017 at 8:16 pm

    is the baking temp 350? i didn't see it listed anywhere in your post or in the recipe....
    Reply
    • Taryn says

      March 2, 2017 at 9:35 pm

      Yes, I'll edit that. Sorry!
      Reply
  5. Donna Wolf says

    March 1, 2017 at 12:26 pm

    Did you use fresh limes for the juice in the curd?
    Reply
    • Taryn says

      March 2, 2017 at 9:34 pm

      Yes
      Reply
  6. Jennifer Stancil says

    February 28, 2017 at 6:54 pm

    What could I use as a substitute for almond flour? (NUT allergy) thanks
    Reply
    • Taryn says

      March 1, 2017 at 10:04 am

      You could try using a nut free baking mix such as: http://www.briana-thomas.com/brianas-baking-mix/
      Reply
  7. bettyann says

    May 7, 2016 at 3:30 pm

    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).
    Reply
    • Taryn says

      May 7, 2016 at 3:48 pm

      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
      Reply

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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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