Key Lime Tarts

I don’t even know what to say except that these are the BOMB! They are super low in sugar (only a few fresh dates!) and are beautiful enough to serve at a dinner party. Enjoy!

Crust Ingredients:

1 cup walnuts (you can sub for macadamias if you like)
4 fresh dates (for a sugar-free version sub dates for 1 tbs coconut oil and a pinch stevia)

Directions:

Place walnuts and dates into a food processor and pulse till combined. Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. Bake for 10mins at 180C or until just starting to brown. Remove and set aside. You don’t actually have to bake this- you can have them as ‘raw’ tarts if you like. I made a couple of raw ones too.

Filling ingredients:

2 1/3 cup cashews (soak the cashews in water for a few hours prior)
1/3 cup coconut butter (you can use coconut oil if you don’t have butter but reduce to 1/4 cup)
Stevia to taste (you can add 1/2 cup maple/agave instead if you like)
1/2 -3/4 cup fresh lime juice (start with 1/2 and see if you want more tang)
2-3 tablespoons lime zest (depending on how ‘Limey’ you like it)
1/2 cup coconut cream
2 kaffir lime leaves, bruised (to bruise- roll them up and whack them a few times with the blunt end if your knife)
Extra zest to decorate

Directions:

In a small saucepan add lime juice, lime leaves, zest, coconut butter, coconut cream and stevia and heat over a low heat, stirring occasionally, for about 5 mins. Remove lime leaves and set mix aside. Drain water off cashews and pop them in a food processor and blitz until smooth. Add saucepan mix and blitz again until all combined.

Spoon lime filling on top of your crust in your mini cheesecake pans and sprinkle with extra lime zest. Pop back into the oven @180C for 10-15 mins until just browning at the edges. Remove, allow to cool and pop in the fridge for a few hours to set. Once again, if you want a ‘raw’ tart you can skip this baking bit and just pop them straight into the fridge to set.

Once set, gently remove from tart shells and serve.

Here is a raw and a baked one, side by side…

These are my raw ones…

And the baked version…

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