Raw Key Lime Tartlets – Similar to a Hail Merry Tart

Raw Key Lime Tartlets – Similar to a Hail Merry Tart

These Raw Key Lime Tartlets are absolutely out of this world!!!
Gluten and dairy free, raw, vegan, and paleo.

Put this on your list of must make soon. You must make these raw key lime tartlets as soon as possible. I am in love! Key Lime lovers, this one is for you! You will not regret it if you love Key Lime as I do.

Special thanks to Detoxinista for this recipe. I have made it so many times when the hail merry tarts were out of stock, or when I needed to save money. Oh my god, my mouth waters with just the thought and every single lick and bite from this deliciously sweet and tart treat.

Now I need to make a new batch. Super Excited! 

What do they taste like?

Raw Key Lime Tartlets are super thick, rich and creamy, super tart and succulent. They are chewy on the bottom and smooth on the top, like biting into fudge yet creamier like a super thick custard. The homemade cashew butter is so delicious you could eat it fresh and warm right out of the food processor. It is not as dense as real cheesecake, however, they are thick and heavy. I want to share these babies with the world and at the same time I don’t want to share them at all because I want to eat them all by myself.

Do you love key lime as much as I do? Then commit to making these raw key lime tartlets today!

Tips And Tricks?

• Make the cashew butter from scratch. You must taste the warm cashew butter when you make it! The tarts also taste so delicious warm, they are just hard to hold together until set. 
• Make a double batch
• Freeze them to cool them quicker. If you can wait then I would suggest refrigeration. I love them both ways, but refrigeration is my preference for sure. I love biting into soft, thick and creamy succulence. Its tart and sweet but more tart than anything.
• There is nothing like key west key lime juice. Do not replace this juice with regular lime unless you have no choice. You can find a bottle in most grocery stores.
  This is the one I use: Nellie & Joe’s Key West Lime Juice
• Lime as a garnish is optional, you can also use grated lime rind.
• I like switching up the nuts in the crust and sometimes adding a little extra sugar if needed.
• I taste everything as I go.
• Watch the video for more tips 😀

Raw Key Lime Tartlets - Similar to a Hail Merry Tart

Print This

Ingredients

• Food Processor
• Cupcake Pan
• Cupcake Liners
• Rubber Spatula
• ____________
• For the Crust:
• 1 Cup Walnuts or Pecans (sometimes I do both)
• 1 Tablespoon Melted Coconut Oil
• 1 Tablespoon Pure Maple Syrup
• 1/2 Teaspoon Vanilla Extract
• Pinch Of Salt
• ____________
• For the Filling:
• 1 Cup Raw Cashews or 1/2 Cup Raw Cashew Butter
• 3 Tablespoons Melted Coconut Oil
• 3 Tablespoons Raw Honey
• 1/4 Cup Fresh Lime Juice (Key Limes or Regular)
• 1/2 Teaspoon Vanilla Extract
• Pinch of Salt

Instructions

In the Video, I do a Double Batch for a full 12 cupcake pan.

For the Crust:

Process your nuts until you reach a fine powder. Scrape once or twice.

Add your melted coconut oil, the maple syrup, the vanilla extract and a pinch of salt. Combine. It is done when you can form a ball with your hands without it falling apart.

Be sure to taste the dough. The nuts can change the taste of the dough and sometimes I like my dough a little saltier or a little sweeter than usual.

Once satisfied take twelve small and even sections, and start pressing the crust into each cupcake liner.

 

For the Filling:

Process your cashews for, according to my video, roughly 5 minutes. Occasionally scrape down the sides, be sure to keep it well combined. You want the cashews to turn into a paste. The consistency should be smooth and thick, yet still runny. Homemade cashew butter tastes so so delicious you guys!!! I could eat this stuff with a spoon, any part of this tartlet, no lie. It is that good!!!  Taste the cashew butter.

Now add the rest of the filling ingredients into the food processor.
Add the honey, melted coconut oil, key lime juice, vanilla, and salt and combine to complete the filling. Taste the filling and let your mouth drool and water. That tart tangy deliciousness is so yummy. Add more Key Lime Juice for a more tart flavor. I most definitely love adding more key Lime. It is succulent, tart, sweet, delicious, and your mouth just explodes with flavors and bounces around.

Evenly divide your filling into the cupcake liners topping off the crust with its partner in crime. Refrigerate or freeze until solid. Or lick your way through the first one. It will taste amazing no matter how you decide to eat it!

We love this recipe. Freeze it to extend its life, or refrigerate them if you plan to eat them all.

Notes

Again thank you so much Detoxinista for this recipe. It is to die for and my absolute favorite!

Find other great recipes from Nurturing Her Roots on the Recipe Index.