Go Back
+ servings
Print Recipe
5 from 2 votes

Gluten free Key Lime Pie Tarts

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!
Prep Time30 minutes
Cook Time10 minutes
Chilling Time2 hours
Course: Dessert
Cuisine: American
Keyword: gluten free key lime pie, key lime pie without condensed milk, dairy free key lime pie
Servings: 12 servings
Calories: 531kcal

Equipment

Ingredients

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

Instructions

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!

Notes

 
Nut-free Version : 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.
Lime juice : Fresh lime juice is best in this recipe. It can be key lime juice or normal limes. Store-bought lime juice will work in a pinch but it won't have as bold of a flavor.
Full-size tart : This recipe will also make a 9-inch full size tart.
Storing : 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!

Nutrition

Calories: 531kcal | Carbohydrates: 35g | Protein: 9g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 14mg | Potassium: 196mg | Fiber: 4g | Sugar: 24g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 3mg