Mini Frozen Key Lime Tarts
Prep time
Total time
These tangy little tarts have a creamy, melt-in-your-mouth finish complemented by a sweet, buttery crust.
Serves: 12 servings
Buttery Graham Crust
  • 1¼ cup graham cracker crumbs (used these gluten-free grahams; see post above for vegan)
  • ¼ cup packed brown sugar
  • 5 tablespoons (scant ⅓ cup) melted dairy free buttery spread
Lime Pie Filling
Buttery Graham Crust
  1. In a bowl, stir together the graham cracker crumbs and brown sugar. Add the melted buttery spread, and stir until well combined.
  2. Divide the crust mix between 12 muffin cups (silicone recommended) and firmly press down to create even mini crusts.
Lime Pie Filling
  1. Put the coconut whipped topping, yogurt, and lime juice in a large bowl and gently fold together just until combined.
  2. Divide the filling between the muffin cups and level it out.
  3. Put the muffin cups in the freezer and freeze for 2 hours or more, or until frozen solid.
  4. Pop the frozen key lime tartlets out to serve and optionally garnish with a dollop of additional coconut whip and some lime zest.
Recipe by Go Dairy Free at