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.
Author: Amanda of My Gluten-Free Miami
Serves: 12 servings
Ingredients
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
- 2 cups dairy-free coconut whipped topping (used 1 tub So Delicious CocoWhip), plus additional for garnish (optional)
- ½ cup dairy-free vanilla yogurt (used So Delicious CoconutMilk Yogurt Alternative)
- 2 tablespoons key lime juice or lime juice
- Lime zest, for garnish (optional)
Instructions
Buttery Graham Crust
- In a bowl, stir together the graham cracker crumbs and brown sugar. Add the melted buttery spread, and stir until well combined.
- Divide the crust mix between 12 muffin cups (silicone recommended) and firmly press down to create even mini crusts.
Lime Pie Filling
- Put the coconut whipped topping, yogurt, and lime juice in a large bowl and gently fold together just until combined.
- Divide the filling between the muffin cups and level it out.
- Put the muffin cups in the freezer and freeze for 2 hours or more, or until frozen solid.
- 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 https://www.godairyfree.org/recipes/mini-frozen-key-lime-tarts