Post by Loupy on May 6, 2016 21:21:39 GMT -7
Mini Lime Tartlets – Low Carb, Gluten & Sugar Free
From: Taryn @ joyfilledeats.com/mini-lime-tartlets/
These little tarts 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 at a family celebration last weekend. And they were the only dessert with no leftovers. I’ll consider that a success.
They are gluten/grain/sugar free, low carb, and a THM S.
Ingredients:
Lime Curd:
7 tbsp butter
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
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
Directions:
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.
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.
From: Taryn @ joyfilledeats.com/mini-lime-tartlets/
These little tarts 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 at a family celebration last weekend. And they were the only dessert with no leftovers. I’ll consider that a success.
They are gluten/grain/sugar free, low carb, and a THM S.
Ingredients:
Lime Curd:
7 tbsp butter
1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
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
Directions:
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.
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.
