This is yet another entry from my attempts at becoming a finalist in the Real Women of Philadelphia contest. I absolutely LOVED dessert week. I could have made 2-3 desserts per day. There are just 2 problems with that though…that would require a lot of cream cheese, and break my grocery-shopping bank, and I’d have to find out-of-house help to eat the results. I don’t think finding the latter would be a problem though.. 🙂
These little Gluten-free Creamy Lime and Coconut Tarts have a taste of the tropics. The zing of the lime pairs beautifully with the creaminess of the cream cheese, the crunch of the cashew crust, and the sprinkling of toasted coconut. The tarts are perfect for individual desserts, or to share with a (close) friend.
Gluten Free Creamy Lime and Coconut Tarts
Enjoy the taste of the tropics with these individual-sized tarts. The zing of the lime pairs beautifully with the creaminess of the cream cheese, the crunch of the cashew crust, and the sprinkling of toasted coconut.
2 cups cashews, raw and unsalted
1/4 cup granulated sugar
1/4 cup butter, melted
1/4 cup coconut flakes, unsweetened
1/2 cup lime juice
1 tablespoon lime zest (from one lime)
1 1/2 cups granulated sugar
4 large eggs
4 ounces cream cheese, softened
1/3 cup shredded coconut
1/2 cup heavy whipping cream
1/4 teaspoon coconut extract
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
Combine the cashews, 1/4 cup sugar, 1/4 cup coconut flakes, and a pinch of salt in a food processor. Process until the mixture is a fine meal, with few chunks. While the processor is running, pour in the melted butter. Continue to pulse until the mixture begins to clump together.
Firmly press the mixture into the bottom and up the sides of four 4-inch tart pans with the removable bottoms (you will have some nut mixture left over, you do not need to use all of it). Place tarts on a baking sheet, and bake for 10-12 minutes, or until lightly browned. Once baked, remove from oven, press down middle with the back of a spoon, and place in fridge to cool down quickly.
Since the oven is still warm, sprinkle the 1/3 cup shredded coconut onto a baking sheet, and bake for 8-10 minutes at 350 degrees F. Keep an eye on it, you want it nicely browned, but not burned. Remove from baking sheet to cool.
Place lime juice, lime zest, 1 1/2 cups sugar and a pinch of salt in the food processor. Mix until well blended. Add eggs one at a time, while the machine is running.
Place lime juice/egg mixture into a medium size heavy bottom sauce pan. Over medium/high heat, heat the mixture, stirring constantly, until it thickens, approximately 8 minutes. Remove from heat and stir in softened cream cheese, a few tablespoons at a time. Stir until well blended.
Pour lime curd into slightly cooled tart shells. Any extra lime curd can be poured into dessert bowls, and served with whipped cream. Place in fridge to cool for 30 minutes.
Place whipping cream in a tall, narrow bowl. Using a handheld mixer, whip the cream until soft peaks form. Add 2 Tbsp of sugar, and the coconut extract, and continue whipping until stiff peaks form.
Just before serving, you can either spoon or pipe your whipped cream onto your cooled tarts. Top with toasted coconut, and sprinkle with additional lime zest (optional). Serve immediately, or keep refrigerated until serving.
Did you make this recipe?
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