Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I had a huge bag of limes from Costco sitting in the fridge and I knew that I wanted to try something out of the ordinary. Typically, I make my husband's favorite guacamole and then we crawl into bed with a bag of chips and our favorite Netflix show - my favorite in-home date ever!
Wanting some fresh inspiration for the summer, I bought Gwyneth Paltrow's new cookbook, It's All Easy, and spent an afternoon in Barnes and Noble devouring the gorgeous photos and ear-marking the recipes I wanted to try immediately. These Key Lime Tarts were on the list. I love attempting anything gluten-free and keep saying, "One of these days I will cut it out completely and see if it makes any changes." But until then, I tinker around with almond flour and enjoy the nutty/grainy flavors and imagine a world without inflammation.
I found the tarts difficult to pop out of their tins without freezing them first, so I mention that in the directions below. I also wanted my filling to have a bit more oomph; consequently whipping up some heavy cream and folding it into the lime mixture. I love the slightly almond color of the filling and the juxtaposition of the textures. Gwyneth, can't wait to try more.
//COCONUT KEY LIME TARTS
Makes: 16, 2.5 inch tarts
2 cups natural almond meal or flour
6 tablespoons coconut oil
6 tablespoons brown rice
syrup (or maple syrup if you can't get the lid open on your brown rice syrup like me)
A pinch of salt
1 (13.5-ounce can full-fat coconut milk, left in the fridge overnight)
Zest of 5 key limes or 1 regular lime, plus extra for garnish
Juice of 3 key limes, or 1 regular lime
2 tablespoons plus 1 teaspoon coconut sugar
1/2 cup heavy whipping cream
To make the crust, place all the crust ingredients in a medium bowl and use your hands to mix thoroughly, making sure there are no lumps of coconut oil left. Divide the mixture into 16 (about 1 tablespoon each) balls if using a standard muffin tin or 24 (about 1 teaspoon each) balls if using a mini-muffin tin. Place one ball of dough in each well of the muffin tin. Wet your fingers with water and press the dough up the sides to make little tart shells. Place the tart shells in the freezer to set while you make the filling. To make the filling, scoop out the solid portion of the coconut milk (leaving it in the fridge overnight allows the fat to separate from the liquid) and place it in a large bowl. Use a fork to break it up into an almost smooth consistency, then add the lime zest, lime juice, and coconut sugar. Whisk until the mixture is super smooth and has the consistency of lightly whipped cream. Meanwhile, mix the heavy whipping cream in a separate chilled bowl until fluffy. Fold the whipped cream into the lime mixture until well incorporated. Fill each tart shell with the coconut filling, garnish with extra lime zest, and refrigerate until firm, at least 1 hour. When ready to eat, use a butter knife to loosen the tarts from the pan, then pop them out. Eat immediately or store in the fridge so they keep their shape.
Slightly adapted from Gwyneth Paltrow's It's All Easy.