Gluten & Dairy Free Coconut Lime Tarts

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. 
   

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