Recipe: Key Lime Pie Tarts

INGREDIENTS

Tart Crust:

• 1 cup almond flour
• 1 cup tapioca flour
• 1/2 cup grass-fed butter
• 1 egg
• 1/2 tsp fine pink salt
• 1 tsp raw honey

Key Lime Filling:

• 3 egg yolks
• 3 tbsp full-fat coconut milk
• 1/2 cup fresh lime juice
• 2 drops Lime Vitality essential oil
• 1 tsp lime zest
• 2 tbsp raw honey
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a food processor combine almond flour, tapioca flour, cold butter, sea salt.
3. Add in honey and eggs and process until dough combines.
4. Transfer dough to refrigerator for 1-4 hours or overnight.
5. Remove and separate into two balls (for mini tarts) or one large ball (for regular size tart).
6. Grease tart pans and gently press dough in the center, working up the sides and the bottom.
7. Place in oven for 12-15 minutes until light golden brown.
8. While crusts are baking, blend together key lime filling ingredients.
9. Once the shells are bakes, pour in filling and bake for a remaining 15-20 minutes, unil filling is firm to the touch.
10. Top with coconut whipped cream or meringue and garnish with zest.

By Alexis Kornblum of LexisCleanKitchen.com

Source: The Essential Edge, May 2015