When life gives you limes, make a key lime tart. Or many key lime tarts -Me
Since I had an intense craving for key limes this past week, I decided to create a key lime tart recipe to share with all of you.
Now I must say, there are a ton of healthy key lime dessert recipes out there but I made this all my own by swapping out certain ingredients and tweaking the process a little bit.
With any good key lime tart recipe, it starts with the most important ingredient: LIMES!
After searching high and low for key limes here in Chicago, I finally snagged a bag at my local grocery store and was super excited. There’s something about the extra tart yet oddly sweet key lime that satisfies even the most super sour craving.
One thing I don’t like about key limes are the seeds. Though they are small, they are loaded with seeds especially when compared to their regular-lime counterpart.
I wanted to incorporate coconut into my recipe since I feel that lime and coconut compliment one another pretty well. So I came up with fool-proof coconut crust recipe that holds together nicely and has a slight sweetness to it.
Keep in mind that these can be made completely raw so you can skip the bake process. However after trying both baked and raw coconut crust, I must say that the baked held together much better and gave it a nice contrast effect.
For these tarts, you can easily use match green powder or even a dash of spirulina to create a green tart. I didn’t have either ingredient on hand so I relied on the key lime zest to add some color and texture to my tarts. Plus, it helped to enhance the flavor which was wonderful. Just look at that color!
I had a lot of key lime zest left over so I used it as garnish on the final product. I really liked the contrast that it provided. Not to mention, the flavor was on point.
I do recommend letting these sit for 5-10 minutes out of the freezer to allow for a more softer consistency. However, I have eaten them completely frozen solid before and I must say, they are very satisfying; especially during the hot summer months.
Without further adieu, here is the recipe. ENJOY!