Coconut & Key Lime Tartlets
PREP2 HRS 20 MIN•COOK 10 MIN
Remember to pre-soak your cashews for a smoother, creamier pie.
Number of servings
1⁄8 cup (15g) raw cashews soaked in 1 cup water for 4 hours (or overnight)
1⁄8 cup (10g) coconut oil melted
1⁄8 cup (11ml) maple syrup (honey or rice malt syrup)
1⁄2 lime (or 6 key limes) zest and juice
16 2⁄3g digestive biscuits
1⁄8 cup (10g) coconut oil at room temperature
Preheat oven to 190°C/fan 210°C/gas 5. Line two 6 hole muffin trays with muffin papers that over hang the edge for ease of removal.
To make the base, place biscuits in a food processor and blend to a fine crumb. Add coconut oil to processor and pulse until combined.
Divide biscuit mix between lined trays and press firmly into each case. Bake for 10 minutes or until golden.
Combine drained cashews, coconut oil, maple syrup, lime juice and most of the zest, reserving some to serve, in a food processor and blend on high until smooth.
Pour filling into tart cases, sprinkle over remaining zest and place in the freezer for 2 hours or until set.
Keep in an airtight container in the freezer for up to 2 weeks.
762 kJ / 182 cals
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