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Kinnikinnick


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Gluten & Dairy Free Coconut Lime Tarts


Prep time

20 mins

Cook time

35 mins

Total time

445 mins

gluten-free coconut lime tarts dairy free


1½ packages
Kinnikinnick Tart Shells (360 g) Ingredients

3 large eggs (168 g)

2 egg yolks (36 g)

¾ cup granulated sugar (160 g)

½ cup lime juice - approx. 5 limes (120 g) 

2 limes zested ( 8 g) 

2 cans (400 ml)  full fat coconut milk - reserve 1 can (820 g) 

Optional: toasted coconut and lime zest for garnish


gluten-free tarts coconut lime

Directions

Tart Shells

  1. Preheat oven to 375°F (190°C).
  2. Place Kinnikinnick Tart Shells on a baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
  3. Pierce bottom and sides with a fork to prevent air pocket from forming.
  4. Bake in preheated oven for 15- 17 minutes. Remove tart shells from oven. Set aside to cool completely. 

Coconut Cream (Mix prior to usage required) 

  1. Refrigerate 2 cans of full fat coconut milk overnight. 
  2. Carefully remove thickened cream from 1 can. Reserve liquid separately*.
  3. Whip thickened cream until it resembles whipping cream. Refrigerate until ready to use. 
  4. Coconut cream needs to be mixed separately. One is used in the filling, the other for decorating. 

Custard 

  1. In a medium bowl whisk 3 eggs and 2 egg yolks. Set aside.
  2. In a medium size pot combine lime juice, zest and sugar. Add eggs and mix until combined.
  3. Cook over medium heat until sugar has melted and mixture begins to thicken slightly. Do not boil (approx. 7 - 10 minutes). 
  4. Remove from heat and let filling cool for 30 minutes. 
  5. Fold in 1 can prepared whipped coconut cream. 
gluten-free tarts coconut lime

Assembly

  1. Divide filling between baked tart shells. 
  2. Refrigerate overnight.
  3. Remove from refrigerator. Decorate with whipped coconut cream and optional toasted coconut. Finish with optional lime zest prior to serving. 

Yields 18 tarts 


 

Tips & Variations

  • *Coconut liquid (water) can be used in your favourite baking. Substitute it for the water in cakes, cookies or pancakes. 
  • It is important to refrigerate coconut milk overnight to yield a higher amount of coconut cream.
  • How to toast coconut: spread a thin layer of shredded coconut on a baking tray. Bake for 5 -7 minutes at 350°F (176°C). Turn coconut several times during the baking process for even colouring. Watch carefully as it will colour quickly. 

 

 

 

Stock up your pantry

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

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SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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