Gluten Free Creamy Lime and Coconut Tarts

Gluten-free Creamy Lime and Coconut Tart | The Baking Beauties
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.. :)

2 more finalists are announced today! Eep!

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
Author: 
Serves: 4
 
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.
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

 

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9 Responses to Gluten Free Creamy Lime and Coconut Tarts

  1. Sue J. May 18, 2011 at 7:26 am #

    I always make at least one key lime pie in the summertime for our family reunion at the beach. Now that I'm G-F-, I'd like to bring something I can make AND eat! These look amazing!! Do you have an alternative for one who doesn't own a tart pan? Can I make it into a pie/springform pan? Thanks for sharing these….

  2. Jeanine - The Baking Beauties May 18, 2011 at 7:28 am #

    @Sue J., Sue, definitely make something you can eat! If you don't have a tart pan, I think a pie pan would work wonderfully.

  3. Sarah May 18, 2011 at 9:25 am #

    MMMM. This one is my favorite. The others still looked delicious, but this sounds over the top yummy!

  4. betty r May 18, 2011 at 9:44 am #

    Oh Jeanine this looks delicious..I'd like to pick it right off the screen. I've already picked you as the winner!!

  5. Jeanine - The Baking Beauties May 18, 2011 at 9:45 am #

    @Sarah, Thanks, Sarah! This is actually my favorite too. ;) There were SO many great dessert recipes submitted, it'll be a touch choice for the judges, I'm sure.

  6. Jeanine - The Baking Beauties May 18, 2011 at 9:49 am #

    @betty r, Betty, that's really sweet of you. If I win, I'll be making these again, and inviting you guys down for some (decaf) coffee & tarts! Heck, even if I don't. We'll need to make a date sometime, I'd love to hear all about your cookbook release. :)

  7. Kim-Cook It Allergy Free May 19, 2011 at 12:18 pm #

    Jeanine, I am hoping hoping hoping you will be picked as a finalist. Your entries have been amazing! And this one looks absolutely beautiful! What a perfect summer treat! I am glad I live no where near you…otherwise I would be knocking down your door to try and get a taste of all of these goodies! ;)

  8. Annie September 22, 2013 at 1:39 pm #

    I am just new to gluten free baking and will try this recipe for sure
    Annie

    • Jeanine Friesen October 9, 2013 at 3:35 pm #

      I hope you find many recipes here to help you on your way, Annie. If I can help in any way, please let me know!

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