The combination of a sweet and tart filling with a crispy graham cracker style crust makes these mini gluten free key lime pie tarts the perfect summer treat! Each one is dairy-free and topped with homemade coconut whipped cream. This recipe is so simple it can be whipped in about half an hour without condensed milk!
These gluten free key lime pie tarts aren't your grandmother's key lime pie. They're better (shhh don't tell grandma). They still have a graham cracker style crust, just like classic, but this one is made completely grain-free and paleo-friendly with just a few simple ingredients. They're based off the crust in my popular vegan salted caramel tarts.
The custard filling is similar to my lemon curd recipe and is made without condensed milk. I know, shocker! But guys it is SO delicious. It's tart with the perfect amount of sweet and sets perfectly inside of the crust. Needless to say, you're going to love them!
- Almond flour - Used as the base of the graham cracker crust. See notes section of the recipe card for a nut-free substitution.
- Molasses - Added to the crust ingredients to give it the graham cracker flavor. You can substitute more honey instead if desired.
- Coconut cream - Provides creaminess to the key lime pie filling. If needed, you can use the cream on top of a can of full-fat coconut milk.
- Key Limes - Adds the classic tart citrusy flavor to these gluten free key lime pie tarts. Regular limes will work in this recipe too. If needed, store-bought lime juice will work as well but I do recommend using fresh limes if you can, it will taste fresher!
- 1 egg + 2 egg yolks - This is ratio needed for the filling. The yolks are used to help thicken the mixture. Use the leftover whites in an omelet the next day or go wild and whip up some pink lemonade macarons!
- Honey - Provides sweetness to both the crust and the key lime pie filling. If needed, you can substitute with maple syrup or agave.
Step by step directions
These gluten free key lime pie tarts are easier than they look to make! All you need is a mixing bowl for the crust, a pot to make the filling, and a few mini tart pans.
Step 1 : Prepare the crust
First, prepare the crust my placing all ingredients in a bowl and mixing until it looks like chunky sand. This is best done with a hand or stand mixer but you can use a wooden spoon or rubber spatula if needed. The mixture will not look like dough but should stick together when you press it together with your hands.
Step 2 : Press crust into pans
Press the dough into each of your mini tart pans. Use your thump to press it into the corners of the pan and up the sides. You want the curst to be slightly thick. This doesn't have to be perfect!
Poke a few holes into the bottom of the crust with a toothpick before baking them in the oven. This allows any air bubbles to escape when baking. Let the crusts cool completely before pouring in the key lime pie filling.
Step 3 : Heat the egg and yolks in a pot with the lime juice and honey
While the crusts are baking and cooling, prepare the filling. Add the egg, egg yolks, lime juice and zest, and honey to a pot and heat it on the stove over medium heat. You want the element to be hot enough to warm the mixture but not so hot that it cooks the eggs.
Continue to whisk until the mixture begins to simmer (when this happens it will happen fast). Whisk for about 20 seconds as it's bubbling then remove the pot from the heat.
Step 4 : Stir in the remaining filling ingredients
Add the coconut milk, coconut oil, vanilla, and tapioca flour to the pot and stir to incorporate. The heat from the mixture will melt the coconut oil. Continue to stir until well incorporated. Set aside until the crusts have cooled completely.
Step 5 : Fill each crust will filling
Once the crusts have cooled, fill each one with the key lime pie filling. Leave a little bit of room at the top so you don't overflow the crusts. This is best done with the crusts already on a baking sheet so they are easier to transport. Once filled, place the gluten free key lime pie tarts in the fridge to set for at least 2 hours.
Step 6 : Prepare the coconut whipped cream (optional)
After the gluten free key lime pie tarts have chilled and are firm to the touch, prepare the coconut whipped cream if using. To do this, scoop out the coconut cream from your coconut milk can into bowl. Beat the cream with a hand mixer or stand mixer until fluffy and creamy. Add the vanilla and honey and continue to mix well.
Step 7 : Garnish the tarts
Finally, pipe the coconut whipped cream on top of the gluten free key lime pie tarts and garnish with a sliver of lime. This step is optional but is a super easy way to level up your tarts!
This recipe can be made nut-free with a few simple swaps. Simple substitute both the almond flour and tapioca flour with 4 cups of gluten free oat flour.
These gluten free key lime pie tarts need to be stored in the refrigerator to ensure the filling is firm and chilled. Place them in a baking sheet with foil over top or in an airtight container with a lid. They will keep for up to a week!
Frequently asked questions
These gluten free key lime pie tarts will stay fresh for up to a week when stored properly in the fridge.
A tart pan that has a removable base like these is the best for this type recipe as it makes removing the tarts easy.
Yes, this recipe will also make a 9-inch full size tart.
If you have extra key lime pie filling, store it in a n airtight container in the fridge. It wil stay fresh for up to two months in the fridge!
For more summer treats, check out my:
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Gluten free Key Lime Pie Tarts
- Stove Pot
For the Crust
- 3 ½ cups almond flour
- ½ cup coconut oil - melted
- 5 tablespoon honey
- 1 tablespoon molasses
- 1 teaspoon cinnamon
For the Filling
- 1 egg
- 2 egg yolks
- ½ cup lime juice - approx. 12 key limes
- 1 tablespoon lime zest
- ½ cup honey
- 1 cup coconut cream - this is the cream on top of a can of full-fat coconut milk
- 3 tablespoon coconut oil
- 1 teaspoon vanilla
- 2 tablespoon tapioca flour
For the Coconut Whipped Cream (optional)
- 1 can full-fat coconut milk - refrigerated over night
- 1 tsp vanilla
- 2 tablespoon honey
For the Crust
- Place all crust ingredients in a bowl and mix well with a hand mixer or stand mixer until it begins to resemble thick pieces of sand. The dough will not form a big ball but it should stick together when you press it together with your fingers.
- Press the dough into the bottom of 12 mini tart pans. If you only have 6 pans, fill all of them up and repeat this process once baked to make 6 more. Make sure to press the dough into the corners and up the sides of the mini pans with your thumb.
- Bake them in the oven for 10 - 12 minutes until golden. Let cool completely before adding the filling.
For the Filling
- While the crusts are baking and cooling, prepare the filling. Add the egg, egg yolks, lime juice and zest, and honey in a pot and place it on the stove over medium heat. Stir until the mixture begins to simmer. Continue to stir while it's simmering for about 20 seconds and then remove the pot from the heat.
- Add the coconut cream, coconut oil, vanilla, and tapioca flour to the pot and stir to incorporate.
- Once the crusts have cooled, pour the filling mixture into each of the crusts, leaving a little room at the top. This is best done with the crusts on a baking sheet. Transfer the tarts to the refrigerator to chill for at least 2 hours.
For the Coconut Whipped Cream (optional)
- After the key lime pie tarts have chilled, make the coconut whipped cream. Spoon out the solid coconut cream into a bowl. Beat well with a hand mixer or in a stand mixer until creamy.
- Add the vanilla and honey to the bowl and continue to mix to incorporate.
- When ready to serve, pipe the coconut whipped cream on top of each tart and garnish with a key lime slice and enjoy!